Yes, I know. I have recently made a mini goat cheese cheesecake recipe and this is indeed one more. I can't help myself. There is something about the complex and unexpected tang of goat cheese in a cheesecake that fascinates me. I promise this will be the last one. At least this
I am not the only one in my house that has an obsession with goat cheese. The other morning my sister and I went out with our friend Michelle for a little breakfast date and I ordered the Baby a bagel and cream cheese. She looked at the cream cheese, took a bite and said, 'mmm, it tastes kind of like goat cheese'. Yes, my three-year-old loves goat cheese. I love that about her.
For me, pumpkin pie is a must have at a Thanksgiving table. That being said, I have to be completely honest - I don't actually love the stuff very much. It's okay. My grandma makes awesome pumpkin pie and I love the pumpkin flavor, but for some reason I am always looking for a little something different in my pumpkin dessert. I get all excited inside when I see a pumpkin trifle or some kind of pumpkin cake. It's the traditional pumpkin, with a little something extra.
With the goat cheese and gingersnap crust, these little cheesecakes are my ideal Thanksgiving dessert. Like little amped up pumpkin pies. Amped up pumpkin pies that I can eat four of in one sitting without missing a beat. It's kind of a problem.
Mini Pumpkin Cheesecakes with Goat Cheese
Makes 18 mini cheesecakesIngredients:
For Crust:30 gingersnaps, crushed into crumbs¼ cup + 2 Tablespoons of sugar6 Tablespoons of butter, melted and cooled slightlyFor Filling:8 oz cream cheese, softened (I used 1/3 less fat cream cheese)8 oz goat cheese, softened¾ cup of sugar½ cup of pumpkin puree1 teaspoon pumpkin pie spice1 teaspoon vanilla3 eggs*Whipped cream for serving (optional)Directions:Preheat oven to 325°.Line 18 muffin tins with paper liners and set aside.In a small bowl, mix ginger snap crumbs, ¼ cup+2 Tablespoons sugar and melted butter until crumbs and sugar are moistened. Divide the crumb mixture evenly between the paper muffin liners (about 1 Tablespoon per liner). Press the crumbs down with fingers or honey drizzler. Bake for 5 minutes.Reduce the oven temperature to 300°.In the bowl of an electric mixer, beat cheese and sugar together. Add pumpkin and beat until incorporated. Add pumpkin pie spice and vanilla and beat for 30 seconds. Add eggs, 1 at a time and beat well after each one.Divide cream cheese mixture evenly between muffin liners. The cups will be pretty full.Bake the cheesecakes for 15-17 minutes or until the edges of the cheesecakes are set, and the center is still a little wiggly. Be careful not to over bake them.Remove from oven and let cool. Cover and refrigerate for 4 hours or overnight to allow the cheesecakes to completely set.Top with whipped cream and serve. Enjoy!