Pumpkin Goat Cheese Cheesecake

As promised, I have tried another daring recipe where the star is none other than pumpkin! I wanted to make this since I saw it . I knew that my sissy would love it and the goat cheese aspect especially intrigued me.
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

---

Directions

1. 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.
2. 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.
3. 

Pumpkin and Cauliflower Casserole

It is my favorite time of year. Not necessarily because of the weather, but because of all the holidays coming up. I love all the food and crafts and the spirit of the season. Oh yes, this is also my favorite time of year to bake. If I could only bake for one quarter, it would be during the last quarter of the year. I am the most adventurous with baked goods during this time and am willing to try new things.
Usually, in preceding years, I cook for Thanksgiving and bake the rest of my time away. This year, in honor of this blog, I am going to do more than just bake. I am going to cook more and try new recipes related to the season. I'm so excited!
The first recipe I decided to try is a pumpkin cauliflower casserole. Talk about chock full of vitamins. I honestly have never eaten fresh pumpkin (unless you count pumpkin pie made from canned pumpkins), let alone cook with one. And I mean cook with one. That's peel, seed, slice, and chop the pumpkin until it's good and ready. For this recipe, I researched a little bit and found that using pie pumpkins are the best for recipes. Although I also found that jack-o-lantern pumpkins are fine for recipes as well, they are not as flavorful as pie pumpkins. Believe me, you will want to find pie pumpkins. They are smaller (about the size of a human head) and much more easier to manage.
Once I prepped the pumpkin chunks, the rest was a cake walk. The end result was very delicious. The goat cheese that I didn't think I would like, blended with the casserole very well. It was creamy, slightly sweet, and savory. All that in just one dish! This is definitely a recipe that you must try.

Tips on prepping a pumpkin
*Note: this is only the way I did it and the way I think makes the most sense due to the denseness of the pumpkin.

1) Cut off the stem straight across
2) Slice the pumpkin in half from the top of the pumpkin, down
3) Seed the pumpkin
4) Cut each half of the pumpkin in half, lengthwise and repeat with each quarter slice
5) Cut each slice into chunks, about a 1 inch cube
6) Peel each cube by simply cutting off the peel

Pumpkin and Cauliflower Casserole adapted from Delish

1 cup(s) fresh, whole-wheat bread crumbs
1/2 cup(s) hulled and roasted pumpkin seeds (pepitas)
1 tablespoon(s) unsalted butter, melted
1 teaspoon(s) dried thyme leaves
3/4 cup(s) crumbled goat cheese
1 (2 1/2 to 3 pounds) pumpkin, peeled, seeded, and quartered
1 head(s) cauliflower, quartered
2 tablespoon(s) all-purpose flour
2 clove(s) garlic, minced
2 teaspoon(s) mustard seeds
1 1/2 teaspoon(s) kosher salt
1 teaspoon(s) cumin seeds
1/2 teaspoon(s) fresh-ground pepper
1 1/2 cup(s) half-and-half

1. Preheat oven to 400 degrees F. Butter a 1 1/2-quart casserole or baking dish and set aside.

2. Slice the pumpkin quarters into 1/8-inch-thick pieces and repeat with the cauliflower quarters.

3. Combine flour, garlic, mustard seeds, salt, cumin seeds, pepper, and remaining thyme in a small bowl.

4. Spread 1/3 of the pumpkin in the bottom of casserole and sprinkle with 2 teaspoons of the flour mixture.

5. Repeat with 1/2 of the cauliflower and 2 teaspoons of flour. Continue layering with the remaining pumpkin, cauliflower, and flour, finishing with pumpkin on top.

6. Pour the half-and-half over the entire casserole, place on a baking sheet, and bake in the center of the oven for 30 minutes.

Topping

1. Combine the bread crumbs, pumpkin seeds, butter, and half the thyme in a medium bowl, stir in the goat cheese, and set aside.

2. After initial 30 minutes of baking, sprinkle bread-crumb mixture over casserole. Return it to oven and bake until golden and bubbly, about 30 more minutes. Serve hot.