Gingerbread Pumpkin Cheesecake

Gingerbread Pumpkin Cheesecake with Walnut Gingersnap Crust (Can be made gluten-free.) I lightened it up with a few of my favorite tricks, including a secret ingredient.

4 ounces gingersnaps cookies, such as Mi Del’s or Mi Del Gluten Free (about 1 ½ cups or 18 to 20 1 3/4 –inch cookies)
1/3 cup walnuts, divided
2 tablespoons butter, melted
12 ounces Neufchatel cheese (1/3 less fat cream cheese)
3/4 cup sugar
4 tablespoons tapioca pearls, ground to a powder in a coffee grinder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2/3 cup unsulphered molasses
4 eggs
2 teaspoons vanilla extract
1 16-ounce container non-fat cottage cheese
1 15-ounce can pureed pumpkin
Maple Candied Walnuts for Garnish, optional

View the full recipe at Healthy Seasonal Recipes →