Pumpkin Goat Cheese Cheesecake Recipe
This recipe, from Beekman 1802's Brent Ridge and Josh Kilmer-Purcell, is part of their farm fresh approach to Thanksgiving. “For us, food is about storytelling—about tweaking something old to create recipes that are unique,” says Brent Ridge. “We want people to have confidence to do the same.”
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Yields: 16 serving(s)
Prep Time: 30 mins
Total Time: 2 hrs 30 mins
Cal/Serv: 416
Ingredients
Save Recipe- 2 c.
finely crumbled shortbread cookies (about 9 ounces)
- 1
stick unsalted butter, melted and cooled; plus more for buttering pan
- 1 lb.
cream cheese, at room temperature
- 1
(15 ounce) can pumpkin puree
- 2 3/4 c.
sour cream
- 8 oz.
soft goat cheese
- 2
large eggs
- 1 c.
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 c.
honey
Directions
- Step 1Preheat oven to 325°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°F.
- Step 2Using 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.
- Step 3Butter 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.
- Step 4Remove 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.
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