Make your holiday feast complete with a spin on your traditional pumpkin pie. Your guests will never know this is a reduced calorie treat once they take the first bite.
|2 c||gingersnap crumbs, (about 35-40 cookies) (crust)|
|1/2 c||toasted walnuts, cooled completely (crust)|
|1/4 c||butter, melted (crust)|
|2 tbsp||water, (crust)|
|2 tsp||ground cinnamon, (crust)|
|3/4 c||pumpkin puree, (filling)|
|2 (8 oz) pkgs||Neufchatel cream cheese, softened (filling)|
|1 (8 oz) pkg||fat-free cream cheese, softened (filling)|
|1 c||granulated sugar, (filling)|
|1 tbsp||vanilla extract, (filling)|
|1/2 tsp||kosher or sea salt, (filling)|
|1 1/2 tsp||pumpkin pie spice, (filling)|
Preheat oven to 325⁰F. Using 1-2 large pieces of aluminum foil wrap the bottom and up the sides of the spring form pan. This technique will reduce leaks when using a water bath. Add gingersnap cookies and walnuts to the WildSide jar and secure lid. Select Speed 1 for 5 seconds and press Pulse to stop. Add remaining crust ingredients to the jar and secure lid. Select Speed 1 for 7-10 seconds and press Pulse to stop. Press crust evenly into a 9-inch spring form pan along the bottom and up the sides about 1 inch. In a clean WildSide jar, add filling ingredients in order listed and secure lid. Select “Batters.” Pour filling over crust. For the water bath, place spring form pan inside of a larger pan that is 2-3 inches deep. Pour approximately 1 inch of boiling water into the pan. Carefully place pan in oven and bake for 90 minutes. The center of the cheesecake will still jiggle, but will complete cooking during the cooling process. Cool cheesecake completely and then place in refrigerator until sufficiently chilled about 10-12 hours. Serve with your favorite whipped cream or caramel topping.