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Gluten-Free Pumpkin Cheesecake with Gingersnap-Walnut Crust

November/December 2011

Your rating: None Average: 3.8 (15 votes)

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!


Gluten-Free Pumpkin Cheesecake with Gingersnap-Walnut Crust Recipe

1 Review for Gluten-Free Pumpkin Cheesecake with Gingersnap-Walnut Crust

11/23/2012
Anonymous
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.

easy to follow recipe; looked good.
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