The one time I tried goat cheese was about seven years ago. It did not suit my palate at the time so I figured it is about time I give it another chance. I was pleasantly surprised this time around. It definitely gave the ordinary pumpkin cheesecake another dimension.
The crust wasn't so bad either. I ran out of graham crackers, but I saw that I had sugar cones in my excuse for a pantry and I figured it would be a great substititue. I was right. It made the crust hold together stronger than usual and gave it an unexpected delicious flavor and texture. I loved how the recipients of my tasters tried to guess the ingredient (secret's out).
I apologize for the lack of finish product photograph...it didn't last long enough for its own shoot. What I have though, at the end of the post, is a photo directly from the website, just to give an idea.
Pumpkin Goat Cheese Cheesecake adapted from delish.com
3-5 sugar cones
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. Process the sugar cones, brown sugar, and 1/4 teaspoon each cinnamon, ginger, nutmeg, and salt together in a food processor. 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.