Pumpkin Cheesecake with Gingersnap-Walnut Crust
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 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!
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 cooking spray. Combine 1/4 cup sugar, 1 tablespoon honey, 1 tablespoon water and 1/4 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 2/3 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.
2 other carbohydrate, 3 fat