GOAT CHEESE CHEESE CAKE WITH SPICED NILLA WAFER CRUST

Goat Cheese Cheese Cake with Spiced Nilla Wafer Crust image

Yield serves: 8 to 12

Number Of Ingredients 15

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for the crust
6 tablespoons unsalted butter, melted, plus more for the pan
2 cups Nilla wafer crumbs
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
2 grates of fresh nutmeg
Pinch of kosher salt
for the filling
2 8-ounce packages cream cheese, at room temperature
1 12-ounce log of goat cheese
12 ounces sour cream
4 large eggs
1 1/2 cups sugar
2 teaspoons vanilla extract

Steps:

FOR THE CRUST
Butter a 9-inch springform pan.
In a large mixing bowl, combine the Nilla wafer crumbs, sugar, cinnamon, ginger, nutmeg, salt, and butter. Stir together until well combined and homogeneous.
Use your fingers to press the crumb mixture onto the bottom of the pan and about halfway up the sides. Reserve.
FOR THE FILLING
Preheat the oven to 350°F.
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.
TO ASSEMBLE THE CAKE
Pour 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.
Remove the cake from the oven and let cool completely before serving (it continues to set as it cools).
note
The cake will continue to set as it cools, but it's best served after it has been refrigerated overnight and has really firmed up.