Pumpkin Goat Cheesecake

with an oat crust

Vacation’s over! It’s sad but true. Kramer and I had a blast in Cancun. We stayed at The Beloved Hotel and have dubbed this our favorite vacation to date. Our friends Tom and Valerie had a beautiful wedding, and I for one danced my ass off, thanks to rigorous training from the ladies at the bachelorette party I went to in Vegas this past August. We are so happy that these two finally got hitched, and the big group of people that flew in from all over to watch it happen proves that we weren’t the only ones. Kramer and I felt like a part of the family for the whole trip, and it was fun getting to know our friends through the people who’ve known them for as long as they can remember. We shared many a cocktail, be it some good tequila or a banana daiquiri (don’t judge me), ate some delicious food, and did plenty of swimming. It couldn’t have come at a better time. I’ll have some real photos to share soon, when I have some time to go through them, but for now I’ve just got a few Instagram snapshots for you to take a peek at.

Pumpkin Goat Cheesecake

The beautiful bride and groom, Valerie enjoying her mariachi band, my goth wedding attire, and Kramer and I enjoying the beaches of Cancun.
The resort itself was incredible. Kramer and I had an enormous room with a private pool and, as the hotel was all-inclusive, all the mini-bar snacks and room service we could handle. There may have been a few late night cheeseburger and ceviche room service deliveries that we ate in bed after a day of surf and sun. The beach, by the way, was beautiful. The sand was pure and the water was crystal clear. We found out that we could rent private cabanas for just $45, so obviously we enjoyed a few of those. Kramer and the guys rode on a catamaran, snorkeled, and jet skied. I got a lot of reading done (finished And Here’s the Kicker, working on Slimed) and took on the important job of testing the nachos and chips and guacamole before declaring them safe to eat (I’m a giver), as well as making sure we were stocked with buckets of Coronas. I even got a little bit of color without becoming horribly burned. Sigh. Now it’s time to get back to reality.

Pumpkin Goat Cheesecake

Recently, I was introduced to The Original Chèvre, which is a way to promote French goat cheeses in the United States. Nothing wrong with that! I love goat cheese myself, especially really nice, softened, ripe cheeses, so when the opportunity to sample some of these delicacies was brought to my attention, I obviously said, “Yes, please.” French goat cheeses are more than just the powdery stuff you find in the cheese aisle next to the freeze-dried Parmesan (not that I don’t enjoy that every so often myself), and it’s fun to explore the different varieties available. While my friends and I devoured the stinky cheeses on crackers with a little honey or some charcuterie, I used the more mild types in this cheesecake (yes, I combined them – so sue me). I decided on a half cream cheese, half goat cheese cheesecake, as I hadn’t ever made goat cheesecake before and wasn’t sure how the texture would be affected. After trying this, I would honestly feel very confident making the entire thing out of just goat cheese. The slightly tangy, yet extremely creamy cake pairs perfectly with seasonal pumpkin and the buttery, crunchy oat crust. I brought this whole cake into my office and it was met with high praise, even though everyone knew that it was goat cheese and not the traditional cream cheese (and as I am sure you have all experience, change is not always welcomed with open arms). With Thanksgiving right around the corner, change up your ordinary pumpkin pie with this pumpkin goat cheesecake (or is it goat cheese cheesecake? You decide).

Pumpkin Goat CheesecakeKramer and I scoping out our tombstone, Kramer and his sister Rachel during her visit last week, the private patio of our hotel room, and Kramer enjoying some rest and relaxation.

Pumpkin Goat CheesecakeWhisk your oats and flour together.

Pumpkin Goat CheesecakePress your crust into your pan and bake until golden.

Pumpkin Goat CheesecakeMix together your cheesecake batter, pour into the baked crust and bake.

Pumpkin Goat CheesecakeAllow to cool slightly at room temperature, then refrigerate until fully chilled.

Pumpkin Goat CheesecakeGarnish with pecans, if you like.

Pumpkin Goat Cheesecake

Pumpkin Goat Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 15 slices
A rich pumpkin goat cheese cheesecake with a buttery oat crust.
For the Crust:
  • 3 cups oats
  • 1½ cups AP flour
  • ½ cup brown sugar
  • 1½ teaspoons cinnamon
  • ¾ cup unsalted butter, melted
For the Pumpkin Goat Cheesecake:
  • 16 ounces goat cheese
  • 8 ounces cream cheese
  • ⅔ cup granulated sugar
  • ½ cup light brown sugar firmly packed
  • 4 large eggs
  • 1 cup pure pumpkin puree
  • ½ cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon cornstarch
For the Oat Crust:
  1. Preheat your oven to 350 degrees F. In a large bowl, whisk together the oats, flour, brown sugar, and cinnamon. Add in the melted butter and stir with a wooden spoon until well combined. Press the mixture into the bottom of a 10-inch springform pan and bake for 25-30 minutes, until set. Allow to cool for 15 minutes or so before filling with the cheesecake mixture.
For the Pumpkin Goat Cheesecake:
  1. After the crust is ready, decrease the oven's temperature to 325 degrees F.
  2. Beat together the goat cheese and cream cheese until smooth, then beat in the sugars. Beat in the eggs one at a time, until fully combined, scraping down the sides of the bowl as needed. Add in the pumpkin puree, sour cream, and vanilla and beat until well combined. Add in the cinnamon, salt, and cornstarch, and mix until combined.
  3. Pour the mixture into your crust and bake for 1 hour and 10 minutes or so, until lightly golden and mostly set. Allow the cheesecake to cool at room temperature for 20 minutes, then place in the refrigerator for at least 2 hours before slicing and serving.


9 Responses

  1. So gorgeous! I have never had a goat (cheese) cheesecake before but this year Thanksgiving is in my hands so I am definitely making this for dessert!

  2. I love the sounds of this – how can goat cheese and pumpkin be bad together?? Looks delicious!

  3. Neat! So many fun flavours in here! Yum!

  4. I’m so jealous of your trip. What an amazing location. We always hear how dangerous Mexico is.. and that’s about it. Amazing pie. Great twist for the Thanksgiving pumpkin pie!

  5. g says:

    omg, i’m fantasizing about this dish. i might need to try making it, but with a graham cracker crust because i love them.

  6. Your vacation looks and sounds absolutely perfect! This cheesecake looks perfect too! That oat crust is a fantastic idea!

  7. canalcook says:

    This looks great. I’m a big goats cheese fan myself. Apparently all the Irish are, as we’re now facing a goats cheese shortage!

  8. Lynna says:

    Your trip looked like so much fun! I can`t wait to attend my friends weddings. Hehe.

    This cheesecake looks gorgeous (no cracks!)! I love that you added oats to your crust, too.

  9. JJ says:

    I made this for Thanksgiving and it was the hit of the party, despite a couple of mistakes I made. Using goat cheese makes for a very light, creamy filling, and the slight tartness of the goat cheese helps cut the sweetness keeping it from being overly sweet as cheesecakes often are. Couple of points:

    1. Don’t make the crust too thick. I only had a 9 inch pan, and even though I didn’t use all the crust mixture I made it too thick. Which made it hard to cut, knife or fork. We wound up eating the filling and eating the crust like a cookie, next time I’m going to make the crust about 40% as thick. This crust puts graham cracker crust to shame, it is inspired.

    2. This was my first cheesecake attempt, and it cracked. Not an unusual issue, the web is rife with different approaches and advice on this, this is a generic cheesecake issue. How to handle cracks? That’s what whipped cream is for!

    This was the main thing guests wanted to take home as leftovers, I’d call that a keeper for next year!

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