Pistachio Pumpkin Cheesecake

• FOR THE CRUST:
• 1-1/2 cup Roasted Unsalted Pistachio Kernels
• 1 Tablespoon Agave Nectar
• 1 Tablespoon Pure Vanilla Extract
• FOR THE FILLING:
• 1-3/4 cup Plain Pumpkin Puree
• 8 ounces, weight Low-fat Cream Cheese
• 1/2 cups Agave Nectar
• 1/4 cups Plain Nonfat Greek Style Yogurt
• 1/4 cups Finely Ground Cornmeal
• 3 Eggs
• 1 Tablespoon Vanilla Extract
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Ground Cloves
• 1/2 teaspoons Salt

1. Preheat oven to 350u0b0F.
2. For the crust:
3. In the bowl of a food processor, chop pistachios to very fine meal. Transfer to a medium mixing bowl. Mix in agave and vanilla with a fork. The dough should be cohesive but not wet.
4. With a rubber spatula, pat dough into a nonstick 9-inch spring form pan. Bake in preheated oven for about 10 minutes, or until edges just start to brown. Remove from oven.
5. Add 2 cups hot water to a round or square cake pan. Place pan on lower oven shelf (the steam will minimize cracking of the top of the cheesecake).
6. For the filling:
7. In the bowl of a food processor or jar of a blender, combine all ingredients for the filling. Process or blend just until smooth.
8. Pour blended mixture into crust. Spread out evenly and place in oven on shelf above the cake pan and water. Bake cheesecake for 30-40 minutes or until filling is just set. Turn off oven. Open oven door halfway and allow cheesecake to cool in the oven. (This will also help to minimize cracking.)
9. Remove cheesecake from the oven. Cover with plastic wrap and refrigerate for 4 hours before serving.

kernels, vanilla, filling, weight, ubc, ubc, eggs, vanilla, ground cinnamon, ground ginger, ubc, salt

Taken from tastykitchen.com/recipes/desserts/pistachio-pumpkin-cheesecake/ (may not work)