Pumpkin Goat Cheese Cheesecake

6 Oct

I always make this cheesecake for Thanksgiving and it continually gets rave reviews. Of course, you can make this for whenever you want! It is so deliciously rich and creamy with a little tang. Don’t be turned off by the fact that it has goat cheese in it, because the goat cheese, quite frankly, makes it. Trust me, you’ll be asked to make this again and again.

Pumpkin Goat Cheese Cheesecake


1 1/4 cup(s) granola, (no large nuts or raisins)

3 ounce(s) wafer cookies, crushed

1/3 cup(s) dark brown sugar

1 1/4 teaspoon(s) ground cinnamon

1 1/4 teaspoon(s) ground ginger

3/4 teaspoon(s) fresh ground nutmeg

1/2 teaspoon(s) salt

1/4 cup(s) butter, melted

2 tablespoon(s) butter, melted, combine with above

8 ounce(s) goat cheese

1 1/2 cup(s) granulated sugar

2 package(s) (16 ounces) cream cheese

1 1/4 cup(s) pumpkin puree, solid pack

1 cup(s) sour cream

3 large eggs

1 1/2 teaspoon(s) 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 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.

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 oven 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.


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