Good morning friends. Can you believe Thanksgiving is in one week?! How in the world did this happen so fast, and more importantly, are you guys ready? Things have been super busy for me lately, but I am so excited to share my new pumpkin cheesecake with you today! Pumpkin cheesecake is a staple on my dessert table every year, but I felt as though it needed a little zhush. So today I give you pumpkin goat cheese cheesecake with a pretzel crust. The combination of pumpkin and goat cheese is one of my favorites to begin with, but the pretzel crust totally seals the deal!
You all know about my love of goat cheese, so this idea has been brewing in my head for a while. I also love the sweet and salty combo, so I had a feeling a pretzel crust would be just what this cheesecake needed. I started off by grinding pretzel crisps up in the food processor, adding a good dose of melted butter, a little brown sugar, and a dash of cinnamon. Sent it off into the oven and a few minutes later had a beautiful beginning to this story. Next up I made the cheesecake batter as you can see below. The right amount of spices and the addition of goat cheese will have you ready to grab a spoon and call it a day! As you can tell by now, I have a little thing for batter 😉
Next up is my big secret for cheesecake success! Before you pour the batter into the pan, wrap the springform pan in a layer of plastic wrap. I do this twice just for a little extra insurance. Then I wrap it in aluminum foil – I do that twice also. The plastic wrap thing will prevent any water from getting in the pan, and that reduces my stress level! Finally I filled the pan, placed it in a water bath, and patiently waited.
The next day, it was time to test this cheesecake out, and I also happened to have some lovely company in town. My mom and her friend Peggy were up for their annual girls trip and this cheesecake was on the menu. The funny thing is neither my mom nor Peggy think they like goat cheese. I know, what??? My mom will try anything, but Peggy is a little picky, so I decided not to tell them… Turns out they both loved it! They couldn’t get over how it was so creamy yet so light. As for me, I loved it as well. The goat cheese adds this pop giving it a wonderful brightness, and also adds a lightness to it. The pretzel crust balances the whole thing beautifully adding a crunch factor that is so satisfying. Topped off with a big dollop of whipped cream and some freshly grated cinnamon, there aren’t even words!
So the cheesecake was a big hit and our girls weekend was a lot of fun! Three days filled with good food, a lot of laughs, and a lot of shopping! I am also extremely grateful I got to unplug for a few days and just enjoy my time with them before all the holiday craziness really sets in. As for this cheesecake, you should definitely find a spot for it on your table this year, I know I will!
- 4 ounces pretzel crisps
- 2 Tablespoons light brown sugar
- 1/4 teaspoon cinnamon
- 2 ounces unsalted butter, melted
- 16 ounces cream cheese
- 8 ounces goat cheese - I use Vermont Creamery
- 3/4 cup sugar
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 4 eggs
- 1 teaspoon vanilla bean paste
- 1/2 cup sour cream
- 15 ounces pumpkin
- Grind pretzels in food processor.
- Mix with brown sugar and cinnamon.
- Mix in melted butter and press crust into a 9" springform pan.
- Bake at 375 degrees for 6-8 minutes.
- Prepare the pan: Wrap the springform pan in 2 layers of plastic wrap. Next wrap it in aluminum foil.
- Mix cream cheese and goat cheese on medium speed in mixer.
- Add granulated and light brown sugars and continue to mix till light and creamy. Remember to scrape down the bowl so everyone gets involved!
- Add cinnamon, ginger, nutmeg, and cloves, and continue to mix.
- Add eggs one at a time on low to medium speed just till combined.
- Add vanilla.
- Mix in sour cream and pumpkin on low speed just till incorporated.
- Pour batter into prepared springform pan and place in roasting pan. Fill roasting pan about half way with hot water.
- Bake at 325 degrees for 1 hour and 45-55 minutes.
- When cheesecake is done remove from water bath and set on cooling rack till it comes down to room temp. Refrigerate overnight.
Rotate the cheesecake after about an hour.
Cheesecake is done when it has just a slight jiggle in the center.
Wrapping the springform pan in plastic wrap and then aluminum foil is my trick for NOT getting water in the cheesecake.
When you are serving the cheesecake, use a hot clean knife for every cut to get a clean edge.
Garnish cheesecake with a dollop of whipped cream and some freshly grated cinnamon.