Pumpkin Goat Cheesecake

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.

This is my own, original recipe; I hope you enjoy it as much as I do!

Pumpkin Goat Cheesecake

the crust:

  • 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)


  1. 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.

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
  1. Preheat oven to 350 degrees F, with the rack in the lowest position.
  2. Using an electric or stand mixer, beat the goat cheese in a large bowl until fluffy.
  3. Mix in the sugar & honey.
  4. Add eggs and egg yolk one at a time, stopping and scraping the bottom of the bowl after each addition.
  5. Add the remaining ingredients and mix until combined.
  6. Pour the filling into the prepared pie crust.
  7. Bake at 350 degrees F until the filling is slightly puffed and the center has just set, about 40 minutes.
  8. Transfer to a cooling rack and cool to room temperature before refrigerating. Refrigerate until cold, at least 4 hours.
  9. This can be prepared 1 day ahead, just keep refrigerated. Serve chilled.
Happy Cooking!

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