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Gluten-Free Pumpkin Cheesecake with Gingersnap-Walnut Crust
Gluten-Free Pumpkin Cheesecake with Gingersnap-Walnut Crust
2 Reviews
From the EatingWell Kitchen
We pulled out a few of our favorite EatingWell tricks to achieve plenty of creaminess in our pumpkin cheesecake without all the saturated fat of a typical recipe: nutrient-packed canned pumpkin and pureed nonfat cottage cheese replace some of the cream cheese. A touch of pumpkin pie spice warms up the flavor. For the crust, shop the natural-foods section for gluten-free gingersnaps without any hydrogenated oil. Simple toasted walnuts are an elegant garnish. Or try making candied walnuts. Just be careful not to eat all of them before they make it to the cake!
- By: Carin Krasner EatingWell Recipe Contributor
Ingredients 12 servings
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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 4 ounces gluten-free gingersnap cookies (18-20 1¾-inch cookies)
- 1 cup walnut halves, divided
- 4 teaspoons walnut oil or canola oil
- 12 ounces reduced-fat cream cheese (Neufchâtel)
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- 2 teaspoons pumpkin pie spice
- 3 large eggs
- 1 tablespoon gluten-free vanilla extract (see Tip)
- 1 16-ounce container nonfat cottage cheese
- 1 15-ounce can unseasoned pumpkin puree
Preparation
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Active
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Ready In
- Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan bottom and sides with heavy-duty foil to help keep the water bath from leaking into the cake. Put a kettle of water on to boil for the water bath.
- Grind cookies and ⅓ cup walnuts to a fine meal in a food processor. Drizzle in oil and process, scraping the sides as needed, until the crumbs are evenly moistened. Press the crumb mixture firmly into the bottom of the prepared pan. Place the pan in a roasting pan and set aside. Clean the food processor.
- Beat cream cheese, granulated sugar, brown sugar and pumpkin pie spice in a large bowl with an electric mixer on medium-low speed until the spice is incorporated. Increase speed to medium-high and beat until completely smooth, scraping down the sides occasionally. Beat in eggs one at a time, scraping down the sides occasionally. Beat in vanilla.
- Process cottage cheese in the food processor until completely smooth, about 2 minutes, scraping down the sides once. Gradually beat the cottage cheese and pumpkin puree into the cream cheese mixture on medium speed. Scrape down the sides and beat a final time to make sure no streaks remain. Pour the batter into the crust.
- Pour enough boiling water into the roasting pan to come 1 inch up the side of the springform pan to create a hot water bath for the cake. Carefully transfer the roasting pan to the oven. Bake the cheesecake in the center of the oven until it's set around the edges but the center still jiggles slightly, 1½ to 1¾ hours.
- Remove the roasting pan from the oven. Let the cake cool in the water bath until the water is room temperature. Coarsely chop the remaining ⅔ cup walnuts. Toast them in a dry skillet over medium-low heat until fragrant, 3 to 5 minutes. Remove the pan from the water bath. Remove the foil. Place the nuts decoratively around the edge of the cheesecake. (Alternatively, turn the nuts into Candied Walnuts and decorate just before serving; see Variation.) Refrigerate, uncovered, until very cold, at least 4 hours. Wrap tightly and refrigerate overnight if desired.
- To serve, remove the sides of the pan. Transfer the cheesecake to a cake stand, if desired.
- Make Ahead Tip: Cover and refrigerate for up to 12 hours.
- Equipment: 9-inch springform pan
- Variation: To make Candied Walnuts: Line a baking sheet with parchment paper or foil; coat with gluten-free cooking spray or oil. Combine ¼ cup sugar, 1 tablespoon honey, 1 tablespoon water and ¼ teaspoon salt in a large heavy skillet. Place over medium-high heat and cook, stirring occasionally, until the mixture turns golden, 3 to 4 minutes. Add ⅔ cup walnut halves, reduce heat to medium-low and cook, stirring, until deep golden brown, 2 to 3 minutes more. Turn the mixture out on the prepared baking sheet, spreading in an even layer. When completely cooled, break into clusters.
- Tip: Check to be sure the brand of extract you select is labeled gluten-free. For certified gluten-free extracts, look for Nielsen-Massey brand at specialty-food markets and online at kingarthurflour.com.
- Per serving: 312 calories; 17 g fat(5 g sat); 2 g fiber; 32 g carbohydrates; 10 g protein; 26 mcg folate; 70 mg cholesterol; 24 g sugars; 19 g added sugars; 5,826 IU vitamin A; 2 mg vitamin C; 106 mg calcium; 1 mg iron; 285 mg sodium; 238 mg potassium
- Nutrition Bonus: Vitamin A (117% daily value)
- Carbohydrate Servings: 2
- Exchanges: 2 other carbohydrate, 3 fat
Reviews 2
February 22, 2017
By: Mary Anne
Having a carton of cottage cheese that I couldn't use for its intended purpose sent me in search of a cheesecake recipe and I ended up making this. It was delicious! The crust was too moist, and I think I'd try pre-baking the crust if I make this again, which I likely will. The flavors of the cheesecake itself were wonderful.
November 23, 2012
By: EatingWell User
should have baked the crust
maybe it depends on the brand of gf ginger snaps. the crust wicked moisture from the pie. Gritty. Unpleasant raw sensation.
Pros: easy to follow recipe; looked good.
Cons: unexpected gritty texture
