Earthy Delights Recipe
http://www.earthy.com/

Pumpkin - Goat Cheese Cheesecake

Pumpkin - Goat Cheese Cheesecake
There are a lot of good recipes for pumpkin cheesecake, but the addition of a little fresh goat cheese puts a subtle spin on a new holiday classic. The mild tang of creamy fresh goat cheese adds interest and truly sets this cheesecake apart from the others.
We first tried this cheesecake several years ago, and it's been a part of our holiday traditions ever since.
Ingredients:

Crust
1 ½ cup hazelnuts (filberts), or pecans, walnuts or pistachios
¼ cup brown sugar
20 plain Water Crackers, broken into 1 inch pieces
6 Tbsp butter, melted
1 ¼ tsp cinnamon
1 ¼ tsp ginger
1/4 tsp nutmeg

Filling
8 oz soft goat cheese
1 ½ cup sugar
2 - 8 oz packages cream cheese
1¼ cup pumpkin puree
1 cup sour cream
3 large eggs
1 ½ tsp vanilla extract


Directions:


Preheat oven to 350 degree F. Grease a 9-inch spring-form pan.


To make crust:

 

In a food processor fitted with the metal blade, combine the nuts, sugar, crackers and spices.

Process until finely ground.

Add the melted butter and continue to process until the mixture is moist and sticks to the sides of the processor bowl.


Gather the mixture together and place in the center of a 9-inch spring-form pan. Using your fingertips, gently press the crumb mixture evenly over the bottom and half-way up the sides.

 

To make the filling:

 

Beat the goat cheese and sugar on low.

Add the cream cheese and beat 1 minute on low.

Add the pumpkin, sour cream, eggs and vanilla and beat on low 20 minutes (that's right, I'm not kidding!).


Pour the mixture into the prepared spring form pan. Place on a baking sheet, just in case the filling leaks a little.

Bake 1 hour or until springs back when lightly pressed.

Remove from the oven and place on wire rack to cool completely.


Refrigerate at least 5 hours. Bring to room temperature.


Serve with fresh berries, fruit sauce, or our favorite, lavender syrup.