Pumpkin Goat Cheesecake
Prep time
Cook time
Total time
A rich pumpkin goat cheese cheesecake with a buttery oat crust.
Serves: 15 slices
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.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/11/06/pumpkin-goat-cheesecake/