Pumpkin Cheesecake with Gingersnap-Walnut Crust

INGREDIENTS

• 4 ounces gingersnap cookies (18-20 1 3/4-inch cookies)
• 1 cup walnut halves, divided
• 4 teaspoons walnut oil or canola oil
• 12 ounces reduced-fat cream cheese (Neufchâtel)
• 1/2 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 2 teaspoons pumpkin pie spice
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 16-ounce container nonfat cottage cheese
• 1 15-ounce can unseasoned pumpkin puree

PREPARATION

1. Preheat oven to 325°F.

Doryan Rice, staff chef

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Doryan Rice, staff chef

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Doryan Rice, staff chef

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Doryan Rice, Staff Chef

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Doryan Rice, Staff Chef

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Doryan Rice, Staff Chef

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