Goat cheese and sour cream make this pumpkin cheesecake unlike any other you’ve ever tried. Smooth, creamy and tangy, with a pumpkin spice kick that makes it a great twist on a traditional holiday dessert.
- 2 cup(s) (about 9 ounces) finely crumbled shortbread cookies
- 1 stick(s) unsalted butter, melted and cooled; plus more for buttering pan
- 1 pound(s) cream cheese, at room temperature
- 1 can(s) (15-ounce) pumpkin puree
- 2 3/4 cup(s) sour cream
- 8 ounce(s) soft goat cheese
- 2 large egg
- 1 cup(s) sugar
- 2 tablespoon(s) all-purpose flour
- 1 tablespoon(s) vanilla extract
- 1 teaspoon(s) cinnamon
- 1/2 teaspoon(s) ground nutmeg
- 1/4 teaspoon(s) ground cloves
- 2 tablespoon(s) (about 1 lime) lime juice
- 1/4 cup(s) honey
- Preheat oven to 325 degrees F. In small bowl, mix crumbs and butter. Wrap aluminum foil around outside 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 F.
- 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.
- 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.
- 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.
Yields: One 9-inch cake (16 servings)