Pumpkin-Goat Cheese Cheesecake Recipe
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Category: |
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Ingredients: |
Ingredients: 1¼ cups granola, only
3 ounces wafer cookies, crushed
1/3 cup dark brown sugar
1¼ teaspoons ground cinnamon
1¼ teaspoons ground ginger
¾ teaspoons fresh ground nutmeg
½ teaspoons salt
¼ cup butter, melted
2 tablespoons butter, melted
8 ounces goat cheese
1½ cups granulated sugar
1¼ cups pumpkin puree, solid pack
1 cup sour cream
3 large eggs
1½ teaspoons vanilla extract
2 (8-ounce) packages cream cheese
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Directions: |
Directions:Heat the oven to 350º F. Toss the granola, cookie crumbs, brown sugar, and ¼ teaspoon each cinnamon, ginger, nutmeg, and salt together in a medium bowl. Stir in the butter and pat the mixture into the bottom of a 9-inch springform pan. Bake for 15 minutes. Cool on a wire rack.
Beat the goat cheese and sugar together using an electric mixer set on low speed. Add the cream cheese and beat for one more minute. Add the remaining ingredients and continue to beat on low speed for 20 minutes or until the mixture is very smooth. Transfer the batter to the prepared springform pan and bake in the middle of the oven until set, about 1 hour and 15 minutes. Cool completely on a wire rack. Cover with plastic wrap and refrigerate for 4 to 5 hours until cake is completely set. Bring cake to room temperature before serving. |
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Notes: |
Personal
Notes: Make 3 days ahead. Or use ready to go graham cracker crumbs and make crust according to package directions.
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