Pumpkin Goat Cheese Cheesecake

By mirelsonp

Ingredients

• 2 cups finely crumbled shortbread cookies (about 9 oz.)
• 1 stick unsalted butter, melted and cooled; plus more for buttering pan
• 1 pound cream cheese, at room temperature
• 1 15-oz can pumpkin puree
• 1 3/4 cups sour cream
• 8 oz soft goat cheese
• 2 large eggs
• 1 cup sugar
• 2 Tbsp all-purpose flour
• 1 Tbsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 Tbsp lime juice (about 1 lime)
• 1/4 cup honey

Details

Servings 16

Preparation

Step 1

1. Preheat oven to 325 degrees. In small bowl, mix crumbs and butter. Wrap aluminum foil around otuside of a 9-inch springform pan. Press crumbs into bottom of pan and bake for 12 minutes. Transfer to a wire rack to cool. Meanwhile, increase oven to 350 degrees.
2. Using an electric mixer, beat cream cheese until smooth, about 5 minutes. Beat in pumpkin, 3/4 cup sour cream, goat cheese, eggs, sugar, and flour and combine until smooth, about 5 minutes. Add vanilla, spices, and lime juice. Beat until mixed, about 3 minutes.
3. Butter sides of springform pan. Pour cream cheese-pumpkin mixture over crust. Bake for 1 hour; then turn heat off and allow cake to sit in oven for an additional 20 minutes. If not set, leave in oven for another 15 minutes. Transfer to a wire rack to cool completely; then transfer to refrigerator until completely chilled, about 3 hours.
4. Remove aluminum foil. Using a knife, cut around sides to loosen cheesecake. Open latch to release pan sides. To serve: in a small bowl, mix remaining sour cream with honey and spoon on top of cheesecake.