Goat Cheese Pumpkin Cheesecake

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:

1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
5. 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):

1. Preheat oven to 450 degrees F.
2. Slice pear lengthwise ⅛-inch thick (I used a mandoline slicer, but a knife works well too).
3. 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.
4. 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

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Goat Cheese Pumpkin Cheesecake

Discover a hint of earthy and nutty flavor in this luscious Goat Cheese Pumpkin Cheesecake with roasted pears.

5 from 2 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Resting Time: 5 hours 50 minutes

Total Time: 1 hour 50 minutes

Servings: 8 servings

Calories: 707kcal

Author: Jas

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

US Customary - Metric

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.

Expert Tips

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 | Carbohydrates: 63g | Protein: 12g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 149mg | Sodium: 610mg | Potassium: 311mg | Fiber: 3g | Sugar: 43g | Vitamin A: 6328IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 2mg

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