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Pumpkin Swirl Cheesecake with Redwood Hill Chèvre


Pumpkin Swirl Cheesecake with Redwood Hill Chèvre
Serves 12
Crushed gingersnap cookie crumbs and pecans form the base for this elegant dessert with cream cheese and chèvre filling, finished with swirls of pumpkin throughout and on the top. Holiday richness abounds with this festive dessert, so cut the pieces smaller than you would when serving a regular pumpkin pie. Garnish with a small dollop of whipped cream or whipped topping of your choice, and crushed gingersnaps or pecan brittle.
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Ingredients
    Crust
    1. 1 cup crushed gingersnap cookies (about 20 cookies)
    2. ⅓ cup pecans, finely chopped
    3. ¼cup butter, melted
    Filling
    1. 16 ounces cream cheese softened, divided
    2. 16 ounces tubs Redwood Hill Farm Chèvre Goat Cheese
    3. 1½ cups sugar, divided
    4. 2 tablespoons cornstarch
    5. 2 teaspoons pure vanilla extract
    6. 4 large eggs
    7. 1 cup pureed pumpkin, canned or fresh
    8. 2 teaspoons ground cinnamon
    9. 1½ teaspoons ground nutmeg
    Instructions
      Crust
      1. Preheat oven to 350°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
      2. In a small bowl, combine cookie crumbs, pecans, and melted butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until lightly browned and fragrant. Cool on a wire rack.
      Filling
      1. In a large bowl, beat 1 package of cream cheese, ½ cup sugar, and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese and chèvre, a couple ounces at a time until smooth. Add remaining sugar and vanilla. Add eggs and beat on low speed just until combined.
      2. Place 2 cups of plain filling in a small bowl, and stir in pumpkin, cinnamon, and nutmeg. Remove ¾ cup pumpkin filling and set aside. Pour remaining pumpkin filling over crust, and top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by the spoonful over cheesecake; cut through with a knife to swirl.
      3. Place springform pan in a large baking pan. Add 1 inch of hot water to larger pan. Bake 60-70 minutes, or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, and serve.
      Notes
      1. Go “all-out” or keep it simple with sweetened whipped cream and a sprinkle of crushed gingersnap cookies or pecan brittle.
      Adapted from Taste of Home
      Adapted from Taste of Home
      culture: the word on cheese https://culturecheesemag.com/

      Redwood Hill Farm & Creamery

      Redwood Hill Farm is an award-winning, Grade A goat dairy farm and creamery located in Sonoma County, California. Committed to making the best tasting and least processed artisan goat cheese, yogurt and kefir, our family-owned and operated company uses solar power to sustainably produce artisan goat cheese & goat milk products. Redwood Hill Farm proudly became the nation’s first Certified Humane® goat dairy in 2005.