Pumpkin Goat Cheese Cheesecake

By cprzybyl

Nutritional Information
(per serving)
Calories495
Total Fat29g
Saturated Fat--
Cholesterol127mg
Sodium367mg
Total Carbohydrate49g
Dietary Fiber1g
Sugars--
Protein10g
Calcium--

Ingredients

• 1 1/4 cup(s) granola, (no large nuts or raisins)
• 3 ounce(s) wafer cookies, crushed, such as Jules Destrooper Crisp Butter Wafers
• 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

Details

Servings 12
Adapted from delish.com

Preparation

Step 1

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.