Preheat oven to 325 degrees F (160 degrees C). Cover bottom and sides of a 9-inch springform pan with aluminum foil.
Ginger Snap Cookies (40)
Walnuts (1/2 cup)
to the blender, and secure the lid.
For Blendtec and Vitamix, select speed 1, and run for 5 seconds. Add
Butter (1/4 cup)
Water (2 Tbsp)
Ground Cinnamon (1/2 Tbsp)
to blender, and secure lid. Select speed 1, and run for 10 seconds.
For Blendtec, if blade is spinning freely, stop the machine and scrape ingredients towards the blade. Reblend until combined. For Vitamix, use the tamper to press ingredients into the blade.
Press crust evenly into spring form pan along bottom and up sides, about 1 inch.
For the filling, if using a Blendtec, clean blender, then add
Canned Pumpkin Purée (3/4 cup)
Neufchâtel Cheese (1 pckg)
Fat-Free Cream Cheese (2 pckg)
Coconut Palm Sugar (1 cup)
Vanilla Extract (1 Tbsp)
Kosher Salt (1/2 tsp)
Pumpkin Pie Spice (1/2 Tbsp)
to the blender.
Secure lid and select batters. Run for one cycle. If necessary, scrape ingredients towards the center and run a second time.
If using a Vitamix, clean blender, and place pumpkin puree, eggs, softened neufchatel cheese, softened fat-free cream cheese, coconut palm sugar, vanilla extract, kosher salt, and pumpkin pie spice into the blender.
Secure lid. Select variable 1. Turn machine on, and slowly increase speed to variable 4 or 5. Blend for 20-25 seconds, or until smooth.
Pour filling over crust. Place spring form pan inside of larger pan that is 2-3 inches deep that will not leak. Pour approximately 1 inch of boiling water into the larger pan.
Carefully place pan in oven, and bake 90 minutes. Cool cheesecake completely, and then place in refrigerator until sufficiently chilled, about 10-12 hours.
Serve alone, or with your favorite
Whipped Cream (to taste)