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Pumpkin Goat Cheesecake

Saura Kline
Pumpkin and goat cheese cheesecake!
Servings 10



  • 1 cup graham crackers
  • 3 Tbsp sugar
  • 1/4 cup melted butter

Pumpkin Goat Cheesecake

  • 8 oz cream cheese, room temp
  • 12 oz goat cheese, room temp
  • 8 oz pumpkin puree
  • 9 oz sugar
  • 1.5 oz cornstarch
  • 5 oz sour cream
  • 3/4 tsp cinnamon
  • 3/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 4 eggs
  • 1 yolk


  • Preheat oven to 350 degrees F (176 C).
  • Put the graham crumbs and sugar in a medium bowl.
  • Microwave butter for 30 seconds. Pour melted butter over graham mixture and mix well.
  • Spray a spring form pan with baking spray. Pour graham crumbs inside and press well to form an even layer of graham crumbs on the bottom only. (not up the sides)
  • Bake the graham crumbs for 10 minutes.
  • Once graham crumbs are out, turn the oven down to 250 F (121C).
  • Add a cake pan with water filled half way up to the oven, so it can start steaming while you’re getting the cheesecake batter ready.
  • Fit the mixing bowl with a paddle attachment and paddle the cream cheese and sugar together on low speed.
  • Add corn starch. Scrape down sides. Let this go for 2 minutes.
  • Add goat cheese and sour cream. Scrape down sides. Let this go for another 2 minutes.
  • Add all the spices, then add pumpkin puree. Scrape down sides, and let this go for another 2 minutes.
  • Lastly, add the eggs and yolk- one at a time, until thoroughly combined.
  • Pour batter into prepared springform pan.
  • Bake for 1 hour 15 minutes with no fan. The cheesecake is done with it all jiggles together. It should not appear soupy in the middle.
  • Best way to serve is to completely cool for 5 hours or overnight first, then take a really hot knife to make clean cuts.