Coach Farm Turtle Pumpkin Goat Cheesecake
After your teeth sink into the first layer of creamy, slightly tangy, rich, and fluffy cheesecake, you think it can’t get any better. But then you break through the buttery, crunchy oat pecan crust and realize it’s all a match made in heaven!
- 1½ cups rolled oats
- 1½ cups all-purpose flour
- ½ cup brown sugar
- 1½ teaspoons cinnamon
- 1 cup unsalted butter, melted
- ¼ cup chopped pecans
- 16 ounces Coach Farm Fresh Goat Cheese
- 8 ounces reduced fat cream cheese
- ⅔ cup granulated sugar
- ½ cup light brown sugar
- 4 large eggs
- 1 cup pumpkin puree
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon tsp ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- 6 ounces dark chocolate chips
- 4 ounces caramel sauce
- Preheat oven to 350°F. In large bowl, combine oats, brown sugar, flour, cinnamon, and pecans. Add in melted butter and stir until well combined.
- Press mixture into bottom of parchment-lined, 10-inch-round baking dish or springform pan. Bake for 25-30 minutes, until set. Cool for 15 minutes before filling.
- Once the crust is cooled, decrease oven temperature to 325° F.
- Beat together goat cheese and cream cheese until smooth, then beat in sugar and brown sugar. Beat eggs in one at a time until fully combined. Then add the pumpkin puree, sour cream, and vanilla. Continue mixing while adding cinnamon, salt, and cornstarch.
- Pour mixture into crust and bake for 1 hour or until lightly golden and mostly set. Allow to cool at room temp for 25 minutes. Place in refrigerator for at least 2 hours or overnight.
- Before serving, place chocolate chips in small bowl and microwave on high for 30 seconds. Use fork to drizzle melted chocolate over cheesecake. Repeat with caramel sauce.
culture: the word on cheese https://culturecheesemag.com/