Dessert: Pumpkin Goat Cheese Cheesecake

Country Living shares this Thanksgiving recipe, inspired by the cooking style of New York City chef Tom Valenti. To save time, purchase ready-to-go graham cracker crumbs and make the crust according to the directions on the package.

This recipe includes fertility superfoods such as:

Cinnamon, Nuts

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). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 1/4 c. granola (no large nuts or raisins)
3 oz. wafer cookies
1/3 c. dark brown sugar
1 1/4 tsp. ground cinnamon
1 1/4 tsp. ground ginger
3/4 tsp. fresh grated nutmeg
salt
6 tbsp. unsalted butter
8 oz. goat cheese
1 1/2 c. granulated sugar
2 package cream cheese
1 1/4 c. pure pumpkin
1 c. sour cream
3 large eggs
1 1/2 tsp. vanilla extract

Instructions

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.
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.
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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