Pumpkin Goat Cheese Cheesecake Recipe
Publish date: 2024-04-14
Anna Williams
Skip the pumpkin pie this year, and instead make this delicious cheesecake!
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Yields: 12 serving(s)
Prep Time: 40 mins
Total Time: 40 mins
Cal/Serv: 724
Ingredients
Save Recipe- 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
Directions
- 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.
- 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.
- 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.
Tips & Techniques
To save time, purchase ready-to-go graham cracker crumbs and make the crust according to the directions on the package.Advertisement - Continue Reading Below
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