I promised this
recipe to you and almost forgot. This is the Pumpkin-Goat Cheese
Cheesecake that my daughter made at Thanksgiving and everyone (even
those who don't like goat cheese) liked this recipe.
Pumpkin-Goat Cheese Cheesecake
Ingredients:
1/14 cups granola (no large nuts or raisins)
1/8 tsp ground cloves (divided)
3 ounces crushed wafer cookies, such as Crisp Butter Wafers
1/3 cup dark brown sugar
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon fresh ground nutmeg
1/2 teaspoon salt
1/4 cup melted butter, plus 2 Tablespoons
8 ounces goat cheese
1 1/2 cups granulated sugar
Two 8-ounce packages cream cheese
1 1/4 cups pumpkin, solid pack
1 cup sour cream
3 large eggs
1 1/2 teaspoons vanilla extract
Heat the oven to 350 degrees F. Toss
the granola, cookie crumbs, brown sugar, and 1/4 teaspoon each
cinnamon, ginger, nutmeg, and salt and 1/16 tsp ground cloves together
in a medium bowl. Stir in the butter and pat the mixture into the
bottom of a 9-inch springform pan. Baker 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 overn 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.
We had a little problem with the
springform pan leaking with this recipe if you feel this might be a
problem place a jelly roll pan on the rack below the springform
pan. Place a small amount of water in the pan so it won't burn.
You could also use purchased ready to
go graham cracker crumbs and make the crust according to the directions
on the package. We prefer the granola because it gives it a
slightly nutty flavor with the pumpkin.
Have fun.