There’s just about a month and a half left of this year! What happened? I turned 33 this year. I mostly wasted my 20’s doing nothing productive. Then I turned 30 and I was ok with that.. but now that I’m getting into my MID 30’s I’m freaking out a little! Slow down! I’m good right here! But these years just keep going by faster and faster it seems! STAAAAAP!
Ok, sorry, rant over.
Ahem.
Anyway. So, with Thanksgiving FAST approaching, I’m trying to cram all my wonderful PUMPKIN options in as to give ample time for planning! This recipe I’m sharing today first came as a trial dessert menu option in one of my restaurants a few years ago. It was such a hit I decided to make it for my family for Thanksgiving a few years later. Although a little weary at first, the family absolutely approved, and it’s been in rotation ever since.
I introduce to you, the Pumpkin Goat Cheesecake. Move over Pumpkin Cheesecake- there’s a new cheesecake in town. Your wonderful tang just does not compare to the even TANGIER tang that only goat cheese can provide.
Although perfect on its own, serve with a little whipped cream and you’ll be in pumpkin heaven.
Pumpkin Goat Cheesecake
Cheesecake Crust
Graham crumbs 1 cup
Sugar 3 T
Melted Butter ¼ cup
Goat Cheesecake
Cream Cheese 8 oz.
Goat Cheese 12 oz.
Pumpkin Puree 8 oz.
Sugar 9 oz.
Corn Starch 1.5 oz.
Sour Cream 5 oz.
Cinnamon ¾ tsp
Ginger ¾ tsp
Cloves ¼ tsp
Nutmeg ¼ tsp
Eggs 4
Yolk 1
Directions:
Preheat oven to 350 degrees F (176 C).
Put the graham crumbs and sugar in a medium bowl.
Microwave butter for 30 seconds. Pour melted butter over graham mixture and mix well.
Spray a spring form pan with baking spray. Pour graham crumbs inside and press well to form an even layer of graham crumbs on the bottom only. (not up the sides)
Bake the graham crumbs for 10 minutes.
Once graham crumbs are out, turn the oven down to 250 F (121C).
Add a cake pan with water filled half way up to the oven, so it can start steaming while you’re getting the cheesecake batter ready.
Fit the mixing bowl with a paddle attachment and paddle the cream cheese and sugar together on low speed.
Add corn starch. Scrape down sides. Let this go for 2 minutes.
Add goat cheese and sour cream. Scrape down sides. Let this go for another 2 minutes.
Add all the spices, then add pumpkin puree. Scrape down sides, and let this go for another 2 minutes.
Lastly, add the eggs and yolk- one at a time, until thoroughly combined.
Pour batter into prepared springform pan.
Bake for 1 hour 15 minutes with no fan. The cheesecake is done with it all jiggles together. It should not appear soupy in the middle.
Best way to serve is to completely cool for 5 hours or overnight first, then take a really hot knife to make clean cuts.
Enjoy!
Pumpkin Goat Cheesecake
Ingredients
Crust
- 1 cup graham crackers
- 3 Tbsp sugar
- 1/4 cup melted butter
Pumpkin Goat Cheesecake
- 8 oz cream cheese, room temp
- 12 oz goat cheese, room temp
- 8 oz pumpkin puree
- 9 oz sugar
- 1.5 oz cornstarch
- 5 oz sour cream
- 3/4 tsp cinnamon
- 3/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 4 eggs
- 1 yolk
Instructions
- Preheat oven to 350 degrees F (176 C).
- Put the graham crumbs and sugar in a medium bowl.
- Microwave butter for 30 seconds. Pour melted butter over graham mixture and mix well.
- Spray a spring form pan with baking spray. Pour graham crumbs inside and press well to form an even layer of graham crumbs on the bottom only. (not up the sides)
- Bake the graham crumbs for 10 minutes.
- Once graham crumbs are out, turn the oven down to 250 F (121C).
- Add a cake pan with water filled half way up to the oven, so it can start steaming while you’re getting the cheesecake batter ready.
- Fit the mixing bowl with a paddle attachment and paddle the cream cheese and sugar together on low speed.
- Add corn starch. Scrape down sides. Let this go for 2 minutes.
- Add goat cheese and sour cream. Scrape down sides. Let this go for another 2 minutes.
- Add all the spices, then add pumpkin puree. Scrape down sides, and let this go for another 2 minutes.
- Lastly, add the eggs and yolk- one at a time, until thoroughly combined.
- Pour batter into prepared springform pan.
- Bake for 1 hour 15 minutes with no fan. The cheesecake is done with it all jiggles together. It should not appear soupy in the middle.
- Best way to serve is to completely cool for 5 hours or overnight first, then take a really hot knife to make clean cuts.
Enjoy!
