Pumpkin Cheesecake in a Nut Crust

Page: cooking.nytimes.com/recipes/32-pumpkin-cheesecake-in-nut-crust

| Course Type: Cakes

(1 review)

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Recipe Reviews

A very delicious and surprisingly light cheesecake. I did substitute a generous half cup of yogurt for the cup of heavy cream and was very pleased with the result. Note that the ingredient list calls for cornstarch (which allows the cake to be labeled gluten free) but the instructions call for flour which is what I used. The crust is lovely and very easy--everything in the blender and done.

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