October 7, 2016

Pumpkin Pie Cheesecake

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Pumpkin pie might seem a little intimidating and a little challenging, but it’s actually one of the simplest desserts to make, so we’ve decided to challenge ourselves and add another ingredient: cheesecake!


Warning: Cut yourself a bit piece because there will be no leftovers.

Total Time: 2 hours, 15 minutes
Serves: 8-10

Ingredients

  • 1 cup flour
  • 1/2 cup almonds, crushed
  • 1/4 cup brown sugar
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 3 tbsp butter, melted
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 8 ounces goat cheese
  • 1 1/2 cups granulated sugar
  • 16 ounces cream cheese
  • 1 1/4 cup pumpkin
  • 3/4 cup yogurt
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp sea salt

Preparation

 

  1. Preheat oven to 350 degrees F.
  2. Mix the flour, crushed almonds, 1/4 cup brown sugar, baking soda, and 1/4 teaspoon cinnamon together in your Sagetra deep mixing bowl.
  3. Stir in butter until mixture is even. Pour the mixture into your non-stick spring form bakeware pan and press firmly into the bottom.
  4. Bake until crust is set, about 10 minutes.
  5. In a separate bowl, beat together goat cheese and 1 1/2 cups granulated sugar using your Think Kitchen hand mixer.
  6. Add in cream cheese and beat for 1 minute. Add remaining ingredients and beat until mixture is very smooth.
  7. Transfer batter to prepared pan and bake on a rack positioned in middle of oven for about 1 hour, 15 minutes or until cake is set.
  8. Allow it to cool completely. Cover with plastic wrap and refrigerate for 4-5 hours.
  9. Cut and serve on your Maison White plate and top with whipped cream.
  10. Enjoy!

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