This recipe features goat cheese instead of cream cheese for those who do not tolerate cow’s milk. Goat cheese gives it a rich, creamy zing that combines beautifully with pumpkin.

Ingredients

For the Crust

• 1 1/4 cups gluten free graham-cracker or ginger snap crumbs (about 20 cookies)
• 1/4 cup brown sugar
• 4 Tablespoons earth balance butter substitute, melted

For the Filling

• 12 ounces of soft goat cheese
• 3/4 cups sugar
• 1 tablespoon cornstarch
• 1 cup pumpkin puree
• 2 tablespoons pumpkin-pie spice
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 6 separated large eggs, room temperature

Directions

Instructions Checklist

• Step 1 Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
• Step 2 Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 8 to 10 minutes.
• Step 3 Make the filling: In a stand mixer, beat goat cheese and sugar on low speed until smooth. Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add yolks eggs one at a time, mixing until each is incorporated before adding the next. Mix in corn starch (do not overmix). Transfer to a large bowl. Clean your stand mixer bowl and beaters.
• Step 4. In a clean mixing bowl and beaters, beat the egg whites until stiff (8 – 10 minutes)
• Step 5. Fold whites into pumpkin / goat cheese mixp e
• Step 6. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 40 minutes. The center will still be jiggly. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 1 hour (without opening).
• Step 7. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.
• Optional: top with caramel sauce or non-dairy whipped topping