Dessert: Pumpkin Goat Cheese Cheesecake

Recipe by Brent Ridge and Josh Kilmer-Purcell Adding pumpkin to a rich, creamy cheesecake makes a perfect dessert to finish off a festive holiday meal.

This recipe includes fertility superfoods such as:

Cinnamon, Honey

Health and fertility benefits of Pumpkin Goat Cheese Cheesecake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

2 c. finely crumbled shortbread cookies
1 stick unsalted butter
1 lb. cream cheese
1 can pumpkin puree
2 3/4 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
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
2 tbsp. lime juice
1/4 c. honey

Instructions

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.

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