Ingredients
-
For the Crust
-
6 tablespoons Unsalted Butter
-
2 cups Nilla Nilla Wafer Crumbs
-
¼ cup Sugar
-
½ teaspoon Cinnamon
-
½ teaspoon ground Ginger
-
2 grates of fresh Nutmeg
-
Pinch of Kosher Salt
-
For the Filling
-
2 (8-ounce) packages Cream Cheese
-
1 (12-ounce) log of Goat Cheese
-
12 ounces Sour Cream
-
4 large Egg
-
1½ cups Sugar
-
2 teaspoons Vanilla Extract
Directions
Steps
|
1
Done
|
For the CrustButter a 9-inch springform pan. |
|
2
Done
|
In a large mixing bowl, combine the Nilla wafer crumbs, sugar, cinnamon, ginger, nutmeg, salt, and butter. Stir together until well combined and homogeneous. |
|
3
Done
|
Use your fingers to press the crumb mixture onto the bottom of the pan and about halfway up the sides. Reserve. |
|
4
Done
|
For the FillingPreheat the oven to 350°F. |
|
5
Done
|
In an electric mixer with a paddle attachment, beat the cream cheese and goat cheese together until light and fluffy. Add the sour cream and continue beating until combined. Add the eggs one at a time, beating in each until thoroughly mixed before adding the next one. Add the sugar and vanilla and beat until just combined. |
|
6
Done
|
To Assemble the CakePour the filling into the prepared crust. Place on a baking sheet and bake for 30 minutes; rotate the baking sheet and cook for another 25 to 30 minutes or until the filling is set. If the filling starts to color, tent the springform pan with aluminum foil. |
|
7
Done
|
Remove the cake from the oven and let cool completely before serving (it continues to set as it cools). |
