Pumpkin Goat Cheese Cheesecake

• 1 1/4 cup(s) Granola (No Large Nuts Or Raisins)
• 3 ounce(s) Wafer Cookies, crushed, such as Jules Destrooper Crisp Butter Wafers
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• 1/3 cup(s) Dark Brown Sugar
• 1 1/4 teaspoon(s) Ground Cinnamon
• 1 1/4 teaspoon(s) Ground Ginger
• 3/4 teaspoon(s) Fresh Grated Nutmeg
• Salt
• 6 tablespoon(s) Unsalted Butter, melted
• 8 ounce(s) Goat Cheese
• 1 1/2 cup(s) Granulated Sugar
• 2 package(s) (8 ounces each) Cream Cheese
• 1 1/4 cup(s) Pure Pumpkin
• 1 cup(s) Sour Cream
• 3 large Eggs
• 1 1/2 teaspoon(s) Vanilla Extract

 

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Directions

1. Heat the oven to 350 degrees F. Toss the granola, cookie crumbs, brown sugar, and 1/4 teaspoon each cinnamon, ginger, nutmeg, and salt together in a medium bowl. Stir in the butter and pat the mixture into the bottom of a 9-inch springform pan. Bake for 15 minutes. Cool on a wire rack.
2. Meanwhile, in a large bowl and using an electric mixer on low, beat together goat cheese and sugar. Add in cream cheese and beat for 1 minute. Add remaining ingredients and 1/4 teaspoon salt; beat until mixture is very smooth, about 20 more minutes.
3. Transfer batter to prepared pan. Bake on a rack positioned in middle of oven until set, about 1 hour, 15 minutes. Transfer to a wire rack to cool completely. Cover with plastic wrap and refrigerate until completely set, 4 to 5 hours or up to 3 days. Serve with whipped cream.

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