Pumpkin Goat Cheese Cheesecake

Name: Pumpkin Goat Cheese Cheesecake
Prep time: 40 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 1 1/4 c. granola (no large nuts or raisins); 3 oz. wafer cookies, crushed (such as Jules Destrooper Butter Crisps); 1/3 c. dark brown sugar; 1 1/4 tsp. ground cinnamon; 1 1/4 tsp. ground ginger; 3/4 tsp. fresh grated nutmeg; 1/2 tsp. salt; 6 tbsp. unsalted butter, melted; 8 oz. goat cheese; 1 1/2 c. granulated sugar; 2 (8-ounce) packages cream cheese; 1 1/4 c. pure pumpkin; 1 c. sour cream; 3 large eggs; 1 1/2 tsp. vanilla extract

Skip the pumpkin pie this year, and instead make this delicious cheesecake!

By Cheryl Slocum, Frances Bailey, Tom ValentiPublished: Nov 10, 2005

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Anna Williams

Yields:

12 serving(s)

Prep Time:

40 mins

Total Time:

40 mins

Cal/Serv:

724

Skip the pumpkin pie this year, and instead make this delicious cheesecake!

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Ingredients

1 1/4 cups granola (no large nuts or raisins)
3 oz. wafer cookies, crushed (such as Jules Destrooper Butter Crisps)
1/3 cup dark brown sugar
1 1/4 tsp. ground cinnamon
1 1/4 tsp. ground ginger
3/4 tsp. fresh grated nutmeg
1/2 tsp. salt
6 Tbsp. unsalted butter, melted
8 oz. goat cheese
1 1/2 cups granulated sugar
2 (8-ounce) packages cream cheese
1 1/4 cups pure pumpkin
1 cup sour cream
3 large eggs
1 1/2 tsp. vanilla extract

Directions

1. Step 1Heat the oven to 350°F. Toss the granola, cookie crumbs, brown sugar, and 1/4 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.
2. Step 2Meanwhile, in a large bowl and using an electric mixer on low, beat together goat cheese and sugar. Add in cream cheese and beat for 1 minute. Add remaining ingredients and 1/4 teaspoon salt; beat until mixture is very smooth, about 20 more minutes.
3. Step 3Transfer batter to prepared pan. Bake on a rack positioned in middle of oven until set, about 1 hour, 15 minutes. Transfer to a wire rack to cool completely. Cover with plastic wrap and refrigerate until completely set, 4 to 5 hours or up to 3 days. Serve with whipped cream.