I recently adapted this recipe that was originally published in Country Living. I love trying new recipes and I was especially excited to try this one. I made it, then sprang it on some unsuspecting family members and store customers. That’s a perk, by the way, of hanging out at the Cheese Shop. Customers and employees are occasionally enlisted to try out new recipes. They get free samples and I get constructive input. Definitely a win-win situation!
I specifically chose a couple of people to try this cheesecake because one of the main ingredients is chèvre. I chose people who said that they didn’t like goat cheese as well as some who love it. I must say, the response was completely different than I expected. I didn’t tell them what types of cheese were in it but asked them to guess. Everyone LOVED it, but nobody, even the goat cheese lovers, could tell what the three types of cheese were in the recipe. When I told them the three cheese combination they all responded similarly: “Goat cheese! That’s what I’m tasting!”
The combination of cheeses gives the cheesecake a luscious flavor and texture. The creamy texture of the cream cheese combines with the light tang of the Quark for a melt in your mouth experience, then you get a rich finish from the goat cheese. Quality ingredients are important. If you are nearby, I recommend heading down to Gothberg Farms for the chèvre. The quality and flavor are much better than any goat cheese I have had from a grocery store. John and I used the trip as an excuse for a ride down beautiful Chuckanut Drive on John’s new motorcycle. I love my job!
Three Cheese Pumpkin Cheesecake
- 1 c. granola (no large nuts or raisins)
- 1/3 cup graham cracker crumbs
- 1/3 c. dark brown sugar
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. fresh grated nutmeg
- 1/2 tsp salt
- 6 tbsp. unsalted butter
- 1 1/2 c. granulated sugar
- 8 oz cream cheese, room temperature
- 8 oz Quark, room temperature
- 8 oz. chevre, room temperature
- 1 cup pumpkin puree (not pumpkin pie mix)
- 3 large eggs, room temperature
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fresh grated nutmeg
- 1/2 tsp salt
- 2 tsp. vanilla extract
- Heat the oven to 350 degrees F. Toss the granola, graham cracker crumbs, brown sugar, and spices 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 cream cheese and sugar. Add in quark and beat for 1 minute. Add remaining ingredients and salt; beat until mixture is very smooth, about 5 more minutes.
- Transfer batter to prepared pan. Bake on a rack positioned in middle of oven until just set, about 1 hour. Turn off the oven and leave the cheesecake in the oven for 1 hour with the door cracked open. Transfer to a wire rack to cool completely. Cover with plastic wrap and refrigerate until firm, 4 to 5 hours or up to 3 days. Serve with whipped cream.
Adapted from Country Living