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