goat-cheese-pumpkin-cheesecake | All that's Jas

Goat Cheese Pumpkin Cheesecake

Discover a hint of earthy and nutty flavor in this luscious Goat Cheese Pumpkin Cheesecake with roasted pears and find out why is fabulous to be fifty.
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
Author Jas


  • 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


  • 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 1/8-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.


You could also use graham crackers instead of vanilla wafers to make the crust.