I'm a frugal person by nature, so this expensive recipe goes against my natural grain of living, but my palette wins on this one. Especially good if left to chill overnight, although I couldn't wait that long :-)
Crust
8 T unsalted butter - melted
3 c Nilla wafer crumbs (I think I just used the whole box)
1/3 cup sugar
1 t cinnamon
1 t ground ginger
1/2 nutmeg
Pinch of Kosher salt
Filling
2 8oz pkg cream cheese @ room temp
1 8oz log of goat cheese
16 oz sour cream
5 large eggs
1 1/2 cups sugar
2 t vanilla extract
Preheat oven to 350.
Grease springform pan with butter. (10" works best)
Combine ingredients for crust and press into pan.
In a large bowl, combine cream cheese and goat cheese with a mixer until light and fluffy. Mix in sour cream. Add eggs, one at a time, mixing after each egg. Add the sugar and vanilla. Mix lightly.
Pour the filling into the crust lined pan. Bake on baking sheet for 30 minutes, then rotate the pan. Bake another 25 - 30 minutes, until filling is set. Cover w/foil if it starts to darken.
Remove from oven and let cool. Refrigerate overnight. Enjoy!!!
This is my modified version of Anne Burrell's recipe from Cook Like a Rock Star
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