In honor of the rapidly approaching Thanksgiving, I want to share with you my favorite holiday sweet treat – Pumpkin Goat Cheesecake. Sweet, spicy, rich & creamy, this dessert embodies all the smells & flavors of Thanksgiving tradition, with a fresh, delicious twist.
Pumpkin Goat Cheesecake
- 1 cup almond flour
- 1/4 cup melted butter, grass-fed if available (you can also substitute 1/4 cup melted virgin coconut oil for the butter)
- Combine melted butter and almond flour in a bowl and mix well. Press the mixture into the bottom and up the sides of an 8-inch tart pan or 9-inch pie pan. Set aside while preparing the filling.
- 6 ounces goat cheese, at room temperature
- 1/3 cup organic, raw sugar
- 1/4 cup honey
- 2 large eggs plus 1 egg yolk, preferably pastured
- 1 cup pumpkin puree
- 3/4 cup full fat coconut milk
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- zest of 1 orange
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F, with the rack in the lowest position.
- Using an electric or stand mixer, beat the goat cheese in a large bowl until fluffy.
- Mix in the sugar & honey.
- Add eggs and egg yolk one at a time, stopping and scraping the bottom of the bowl after each addition.
- Add the remaining ingredients and mix until combined.
- Pour the filling into the prepared pie crust.
- Bake at 350 degrees F until the filling is slightly puffed and the center has just set, about 40 minutes.
- Transfer to a cooling rack and cool to room temperature before refrigerating. Refrigerate until cold, at least 4 hours.
- This can be prepared 1 day ahead, just keep refrigerated. Serve chilled.