Discover a hint of earthy and nutty flavor in this luscious Goat Cheese Pumpkin Cheesecake with roasted pears.
If you love pumpkin season but are looking for something different than pumpkin pie or pumpkin cheesecake, then this goat cheese pumpkin cheesecake recipe is for you!
The unexpected tang of goat cheese pairs well with the earthy sweet flavor of pumpkin, and the roasted pear slices take this cheesecake to the next level. It's everything I look for in a cheesecake.
The crust is made with Nilla (vanilla) wafers, which doesn't take away from the complex flavor of the cheesecake. You can use graham cracker crumbs if necessary, but the combination might alter the taste slightly.
The roasted pears are optional but highly recommended. They double as a topping and decoration.
🛒 Ingredients and Notes
- vanilla wafers
- pecans
- brown sugar
- ground cloves
- ground nutmeg
- ground ginger
- ground cinnamon
- salt
- butter
- creamy goat cheese
- granulated sugar
- cream cheese
- eggs
- pumpkin puree
- sour cream
- vanilla extract
Roasted pears (optional):
- pear (Bosc or Bartlett)
- pure maple syrup
🔪 Step by Step Instructions
Cheesecake:
- Preheat oven to 350 degrees F.
- In a food processor, pulse cookies and pecans until finely ground (it makes about 2 cups). Add sugar, cloves, nutmeg, ginger, cinnamon, salt, and butter; pulse until combined.
- Firmly press the crumb mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 8-10 minutes or until the crust is golden and set. Cool completely before filling.
- Meanwhile, with an electric mixer set on low speed, beat together the goat cheese and sugar. Add the cream cheese and beat until combined. Add eggs one at a time, mixing on low speed after each is added. Combine the remaining ingredients and continue to beat until the mixture is very smooth.
- Pour the batter into the prepared crust and bake for about 1 hour and 15 minutes until the edges begin to pull away from the sides of the pan; the center should still be soft. Cool to room temperature, then cover with plastic wrap and refrigerate for at least 5 hours or overnight.
Roasted pears (optional):
- Preheat oven to 450 degrees F.
- Slice pear lengthwise ⅛-inch thick (I used a mandoline slicer, but a knife works well too).
- Line a large baking sheet with parchment paper. Coat with cooking spray. Arrange pear slices in a single layer on a sheet and brush with 2 tablespoons of maple syrup. Roast until pears are soft, about 15 minutes. Remove from oven and heat the broiler. Brush pears with remaining syrup and broil until browned in spots, about 3-4 minutes. Let cool.
- Arrange pear slices, overlapping slightly, on the cheesecake.
😋 Other Delicious Goat Cheese Recipes:
- Pumpkin and Goat Cheese Pasta Bake
- Frittata with Greens and Goat Cheese
- Goat Cheese Portobello Flatbread Pizza
🧀🍰 More Cheesecake Recipes You'll Love:
- Carrot Cake Cheesecake
- Tiramisu Cheesecake
- Eggnog Gingersnap Cheesecake Cake
- Brownie Pumpkin Cheesecake
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Goat Cheese Pumpkin Cheesecake
Discover a hint of earthy and nutty flavor in this luscious Goat Cheese Pumpkin Cheesecake with roasted pears.
Ingredients
- 6 oz. about 46 vanilla wafers
- 2 oz. pecans
- 3 tablespoons brown sugar
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 5 tablespoon butter, melted
- 6 oz. crumbled goat cheese
- 1 ½ cup granulated sugar
- 16 oz. cream cheese at room temperature
- 3 eggs
- 1 cup pumpkin puree
- 1 cup sour cream
- 1 teaspoon vanilla extract
Roasted pears (optional):
- 1 large pear, Bosc or Bartlett
- 4 tablespoon pure maple syrup
Instructions
- Preheat oven to 350 degrees F.
- In a food processor, pulse cookies and pecans until finely ground (it makes about 2 cups). Add sugar, cloves, nutmeg, ginger, cinnamon, salt, and butter; pulse until combined.
- Firmly press crumb mixture into bottom and up the sides of a 9-inch springform pan. Bake for 8-10 minutes or until crust is golden and set. Cool completely before filling.
- Meanwhile, with an electric mixer set on low speed, beat together the goat cheese and sugar. Add the cream cheese and beat until combined. Add eggs one at a time mixing on low speed after each is added. Combine the remaining ingredients and continue to beat until the mixture is very smooth.
- Pour the batter into the prepared crust and bake for about 1 hour and 15 minutes, until edges begin to pull away from sides of pan; the center should be still soft. Cool to room temperature then cover with plastic wrap and refrigerate for at least 5 hours or overnight.
Roasted pears (optional):
- Preheat oven to 450 degrees F.
- Slice pear lengthwise ⅛-inch thick (I used a mandoline slicer, but a knife works well too).
- Line a large baking sheet with parchment paper. Coat with cooking spray. Arrange pear slices in a single layer on sheet and brush with 2 tablespoons maple syrup. Roast until pears are soft, about 15 minutes. Remove from oven and heat the broiler. Brush pears with remaining syrup and broil until browned in spots, about 3-4 minutes. Let cool.
- Arrange pear slices, overlapping slightly, on cheesecake.
Notes
You could also use graham crackers instead of vanilla wafers to make the crust.
Store the leftovers covered in the refrigerator for up to three days.
Nutrition
Calories: 707kcal (35%) | Carbohydrates: 63g (21%) | Protein: 12g (24%) | Fat: 47g (72%) | Saturated Fat: 21g (105%) | Cholesterol: 149mg (50%) | Sodium: 610mg (25%) | Potassium: 311mg (9%) | Fiber: 3g (12%) | Sugar: 43g (48%) | Vitamin A: 6328IU (127%) | Vitamin C: 3mg (4%) | Calcium: 158mg (16%) | Iron: 2mg (11%)
Tried this Recipe? ❤️ Tag us on Facebook!Let us know how it was! Mention @AllThatsJas or tag #allthatsjas!
laura says
Wow this is so beautiful!
Jas says
Thank you, Laura!
Kelly @ Kelly Lynns Sweets and Treats says
What an amazing sounding combination of flavors! Looks yummy! Thanks for sharing at Friday Frenzy Link Party! PINNED!
Jas says
Hi, Kelly! It really tastes amazing. 🙂
Christina Makri says
You always make things to look easy! Gorgeous photos for a very delicious cheescake 🙂 Thank you for sharing at Sweet Inspiration Link Party 🙂
Jas says
You are too sweet, Christina! Thank you so much! XO
Amber Harrop says
Congratulations on the big 50 and for a lady that hates baking Jas you make the most delicious cakes
Jas says
I like to challenge myself because I'm crazy like that, haha. Thanks for the birthday wishes, 52 in less than a month (this is an old post). 😉
Stacey says
This looks so wonderful! Love the photos of the finished cheesecake! Just delicious! I will be trying this week!
Jas says
Thank you, Stacey! I hope you like it! 😀
Teresa says
I'm way past 50 and life is good! What a unique sounding cheesecake with the goat cheese and the pears. I'm sure it's delicious! I struggle with food photos, but yours are always great. Thank you so much for sharing this recipe at Party in Your PJ's. I pinned to my dessert board and shared.
1
Jas says
Thank you, Teresa, it means a lot! Your food photos are good too! You can increase the vibrance and contrast to make them pop a little and you're golden. 🙂 Have a happy Thanksgiving!
Jann Olson says
50 does sound old until you are way past it! 🙂 This looks delicious! I'm sure the goat cheese adds a wonderful flavor. Thanks for sharing with SYC.
hugs,
Jann
Jas says
So true, Jann! The goat cheese just lifts the flavor of this cake, it doesn't overpower it at all 🙂
Roseann Hampton says
This cheesecake looks so creamy! Thanks for sharing at The Blogger’s Pit Stop! Roseann
Jas says
Oh, it is definitely creamy! 😀 Thanks for visiting, Roseann!
Liz says
The pears on top make a wonderful presentation, fabulous! Thank you for bringing it to FF.
Jas says
Thank you so very much!
Miz Helen says
Your Cheesecake is just beautiful! What a great syrup to have on hand with winter coming on. Thanks so much for sharing with us at Full Plate Thursday. Come to next weeks Thanksgiving party on Tuesday at 8:00 am, CST, see you then!
Miz Helen
Jas says
Thank you, Miz Helen! Glad you like it!
Leslie says
This is a gorgeous cheesecake, Jas! I love the roasted pears on top. You're really making me think about trying my hand at cheesecake again!
Jas says
You should! If I can do it, everyone can! I don't even like baking, ha!
The Bearded Hiker says
That cheesecake is a thing of beauty! I'm not the biggest fan of cheesecake. Not that I don't like it, but it's not high on my list. However, goat cheese makes every one of my lists. You hooked me with the darn goat cheese!!! This is on my to do list and soon!
Jas says
Haha, sorry...not sorry! I love meeting more people that love goat cheese! I have few recipes on the blog that uses it, the latest a flatbread pizza with goat cheese as a base. You'd love it! Even the people that turn their noses up at goat cheese loved it. You can find it on my home page, just scroll down a bit 😀
Heather says
I hope I have your fantastic, upbeat attitude when I turn 50! I've always felt like age was just a number, and it's what you do with your life at that time that matters most!
This recipe sounds simply amazing! I'm a nut about goat cheese so I was excited to see it as the base of your cheesecake. How delicious!
Jas says
So true, Heather! The only problem with age is that your head thinks you're 20 and your body says you're 100, LOL.
Happy you like goat cheese. It's not everyone's forte 🙂 Thanks for stopping in!
Helen at the Lazy Gastronome says
This looks like it could become a new holiday tradition - it looks wonderful! Thanks for sharing on the What's for Dinner Link up.
Jas says
Thank you, Helen! It easily could 🙂