Pumpkin Goat Cheesecake
Pumpkin and goat cheese 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!