Before I share the Goat Cheese Pumpkin Cheesecake Recipe, I’d like to tell you about the Indiana Farm Family that hand crafted the Artisan Goat Cheese that I used to make it.
Risin’ Creek Creamery
A few weeks ago, I had the pleasure of meeting the owners of Risin’ Creek Creamery, a new Indiana Goat Creamery!
Photo first published on Risin’ Creek Creamery’s Facebook Page
Owners Tim and Sheena Vanzantz , along with their young son Cole, ended up at the same Local Wine Festival I did. They were selling their Fresh Chevre Goat Cheese and Goat Milk Caramel Sauce and I was selling hair accessories. Our booths ended up right next to eachother.
It was so much fun being next to them and watching people as they sampled the many flavors of Goat Cheese and Caramel Sauce Tim and Sheena had brought with them.
Lots of the people were trying goat milk products for the first time and it was fun to watch their reactions. The adventurous samplers heartily dug in and the timid folks acted like they were almost afraid to try it. But no matter which type of sampeler they were, almost all of the first timers faces would light up with delight after their first bite of Risin’ Creek’s products.
I bought a tub of garlic and herb flavored goat cheese and enjoyed it for dinner on top of a bunless hamburger and some sauerkraut I purchased at the Winery’s concession stand.
The cheese was great! It made the cheap frozen burgers the winery was serving (for $9 each!!) palatable.
I chatted with the Vanzant’s between customers and learned that Sheena milks about 40 of their almost 80 goats every day on their Martinsville farm property that has been in her husband’s family for more than 30 years.
Currently, they sell their Goat Cheese and Goat Milk Caramel Sauce directly to their customers at Farmers Markets. Their young son Cole often accompanies them to the markets and he sells eggs from his chickens.
They plan to do a winter market too.
This husband and wife team are working hard at growing their business. They hope to offer their products in local stores and to supply restaurants in the future. They’re also looking into a couple of online outlets to sell their award winning goat milk products through.
Yes, I said award winning! Risin’ Creek Creamery’s Roasted Garlic and Herb Chevre and Vanilla Bean Caramel Sauce both took first place in the 2015 National American Dairy Goat Association’s Championship for commercial entries. It’s that good folks!
If you’d like to check out all of the cheese and caramel sauce flavors they offer and learn more about their goats head over to their website. And if you use Facebook, hop over to their fan page and give it a like to show your support for this small Indiana farm!
You Should Also Know
They’re not just farmers and award winning food artisans, they’re very kind people too!
Out of the pure kindness of their of hearts, Tim and Sheena gave another vendor at the wine festival and I two tubs of delicious Risin’ Creek Creamery Chevre that they had leftover.
I received one tub each of plain and Herbs de Provence.
So to thank them, I wanted to write about them and their business out of the kindness of my heart. This is not a sponsored post.
I mixed the Herbs de Provence flavored chevre with plain yogurt and baked it inside of some green peppers, jalapenos and banana peppers from my garden. It was really good! I liked it in the jalapenos best.
And now… on to the cheesecake recipe!
Goat Cheese Pumpkin Cheesecake
Makes two cheesecakes
For the Crust
2 ½ cups of pecans
¼ cup organic cane sugar
4 Tablespoons of butter
For the cheesecake
16 ounces of cream cheese
5 ounces of plain goat cheese
1 cup plain yogurt
2 cups of pumpkin puree
2 teaspoons of vanilla extract
1 to 1 ½ tablespoons of pumpkin pie spice
1 teaspoon of nutmeg
1 ½ cups of honey or sweetener of your choice
For the crust
Preheat your oven to 325° F
Pour the pecans into your food processor and pulse them 10 or 15 times to break the nuts up into assorted sizes.
In a medium sized bowl, mix the chopped pecans with the sugar.
Melt 4 tablespoons of butter, pour it into the bowl of pecans and sugar and stir to evenly coat the nuts.
Evenly divide the pecan, sugar, butter mixture between two pie plates.
Press the mixture into the bottom of the plates with clean hands or the back of a spoon.
Bake for 20 minutes, then cool on a wire rack.
For the cheesecake
Preheat your oven to 325° F
Allow the eggs, cream cheese, yogurt and eggs to warm up to room temperature.
Mix all of the cheesecake ingredients together in a stand mixer or with a hand mixer until they are thoroughly combined.
Pour ½ of the mixture into each fully cooled, prepared pie crust.
Fill a small pan about half full with water and place it in the bottom of your oven. This creates some steam and helps to keep your cheesecake from cracking.
Bake for one hour.
This recipe works just as well in a graham cracker crust. I did the pecan crust because I love pecans and I wanted to make it gluten free.
I thought the sweetness of this recipe was just right, but my husband and son thought it needed a bit more. They regularly consume sweets and I don’t. They topped their slices of goat cheese pumpkin cheesecake with a bit of local maple syrup to sweeten it up just a bit more. Adjust the amount of sweetener up or down to suit your taste preferences or top it with some local maple syrup like my family did.
If you have access to an abundance of goat cheese, you can do a 50/50 mix of goat cheese to cream cheese. Which works out to about 10.5 ounces of each.
If you don’t have any goat cheese, you can use all cream cheese. But you will be missing out!
Are you a local food lover or a proud Hoosier?
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