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Pumpkin Goat Cheesecake

Published on By: Josh and Brent

Our Pumpkin Goat Cheesecake is shown on the top pedestal.

Goat cheese and sour cream make this pumpkin cheesecake unlike any other you’ve ever tried. Smooth, creamy and tangy, with a pumpkin spice kick that makes it a great twist on a traditional holiday dessert.

Ingredients:

  • 2 cup(s) (about 9 ounces) finely crumbled shortbread cookies
  • 1 stick(s) unsalted butter, melted and cooled; plus more for buttering pan
  • 1 pound(s) cream cheese, at room temperature
  • 1 can(s) (15-ounce) pumpkin puree
  • 2 3/4 cup(s) sour cream
  • 8 ounce(s) soft goat cheese
  • 2 large egg
  • 1 cup(s) sugar
  • 2 tablespoon(s) all-purpose flour
  • 1 tablespoon(s) vanilla extract
  • 1 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) ground nutmeg
  • 1/4 teaspoon(s) ground cloves
  • 2 tablespoon(s) (about 1 lime) lime juice
  • 1/4 cup(s) honey

Directions

  1. Preheat oven to 325 degrees F. In small bowl, mix crumbs and butter. Wrap aluminum foil around outside of a 9-inch springform pan. Press crumbs into bottom of pan and bake for 12 minutes. Transfer to a wire rack to cool. Meanwhile, increase oven to 350 degrees F.
  2. Using an electric mixer, beat cream cheese until smooth, about 5 minutes. Beat in pumpkin, 3/4 cup sour cream, goat cheese, eggs, sugar, and flour and combine until smooth, about 5 minutes. Add vanilla, spices, and lime juice. Beat until mixed, about 3 minutes.
  3. Butter sides of springform pan. Pour cream cheese–pumpkin mixture over crust. Bake for 1 hour; then turn heat off and allow cake to sit in oven for an additional 20 minutes. If not set, leave in oven for another 15 minutes. Transfer to a wire rack to cool completely; then transfer to refrigerator until completely chilled, about 3 hours.
  4. Remove aluminum foil. Using a knife, cut around sides to loosen cheesecake. Open latch to release pan sides. To serve: In a small bowl, mix remaining sour cream with honey and spoon on top of cheesecake.

Yields: One 9-inch cake (16 servings)

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Comments4

  • farm status
    By: sonja

    We love this cheesecake! I’ve modified it for our wheat-free & sugar-free diet. I substitute chopped pecans or walnuts for the shortbread crust, leave the flour out entirely and substitute stevia for the sugar. We love the tang of the goat cheese and lime!
    And for our friends who appreciate more sugar I drizzle some chocolate sauce over the top!

    Reply
  • farm status
    By: Suzi B

    I made this incredible recipe at last year’s (2011) Thanksgiving- It was appreciated by all who were lucky enough to have their forks present! I may even make it again this year,
    there are some very fine recipes coming out of The Beekman Boys- keep them comin!

    Reply
  • farm status
    By: Elizabeth Colley

    Hi, this sounds really unusual, I want to try making it. Cold you just tell me how much a ‘stick’ of butter is please. Will send a picture when I have baked it.

    Reply