By Brent Ridge and Josh Kilmer-Purcell, CountryLiving
Adding pumpkin to a rich, creamy cheesecake makes a perfect dessert to finish off a festive holiday meal.
Total Time:
Prep:
Level:
Moderate
Yield:
One 9-inch cake (16 servings)
Ingredients
- 2 c. finely crumbled shortbread cookies
- 1 stick unsalted butter
- 1 lb. cream cheese
- 1 can pumpkin puree
- 2¾ c. sour cream
- 8 oz. soft goat cheese
- 2 large Egg
- 1 c. sugar
- 2 tbsp. all-purpose flour
- 1 tbsp. vanilla extract
- 1 tsp. cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground cloves
- 2 tbsp. lime juice
- ¼ c. Honey
Directions
- 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.
See More:
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- How to Make Basic Vanilla and Chocolate Cake Recipes From Scratch