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Pumpkin-Goat Cheese Cheesecake Recipe

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This recipe for Pumpkin-Goat Cheese Cheesecake, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Country Living
Added: Tuesday, October 14, 2008


1 cups granola, only
3 ounces wafer cookies, crushed
1/3 cup dark brown sugar
1 teaspoons ground cinnamon
1 teaspoons ground ginger
teaspoons fresh ground nutmeg
teaspoons salt
cup butter, melted
2 tablespoons butter, melted
8 ounces goat cheese
1 cups granulated sugar
1 cups pumpkin puree, solid pack
1 cup sour cream
3 large eggs
1 teaspoons vanilla extract
2 (8-ounce) packages cream cheese

Heat the oven to 350 F. Toss the granola, cookie crumbs, brown sugar, and 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.

Personal 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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