Jelly Toast

mini pumpkin goat cheese cheesecakes

Yes, I know. I have recently made a mini goat cheese cheesecake recipe and this is indeed one more. I can’t help myself. There is something about the complex and unexpected tang of goat cheese in a cheesecake that fascinates me. I promise this will be the last one. At least this month week.

I am not the only one in my house that has an obsession with goat cheese. The other morning my sister and I went out with our friend Michelle for a little breakfast date and I ordered the Baby a bagel and cream cheese. She looked at the cream cheese, took a bite and said, ‘mmm, it tastes kind of like goat cheese’. Yes, my three-year-old loves goat cheese. I love that about her.

 

For me, pumpkin pie is a must have at a Thanksgiving table. That being said, I have to be completely honest – I don’t actually love the stuff very much. It’s okay. My grandma makes awesome pumpkin pie and I love the pumpkin flavor, but for some reason I am always looking for a little something different in my pumpkin dessert. I get all excited inside when I see a pumpkin trifle or some kind of pumpkin cake. It’s the traditional pumpkin, with a little something extra.

With the goat cheese and gingersnap crust, these little pumpkin goat cheese cheesecakes are my ideal Thanksgiving dessert. Like little amped up pumpkin pies. Amped up pumpkin pies that I can eat four of in one sitting without missing a beat. It’s kind of a problem.

[cft format=0]
 

Leave a Reply

Your email address will not be published. Required fields are marked *

6 comments on “mini pumpkin goat cheese cheesecakes”

  1. Can this be made with 100% goat cheese? I have a severe allergy to cow dairy products. Goat cheese seems to have a similar consistency to cream cheese, and as you love goat cheese so much, I wondered if you’d ever gone over to 100%, (or why you chose not to.)

    • That’s a good question and one that I’m not entirely sure of the answer (simply because I have never done it myself). I tend to use a combination of half goat cheese/half cream cheese to avoid the dessert being overly tangy/savory (although I love the hint of tang that comes with using this ratio). A quick Google search shows that there are recipes out there that use 100% goat cheese, so I would think that it would work, but can’t guarantee what the results are like. I would think with your allergy that it would be a great thing to try.

  2. Pingback: Thoughts, after quitting dairy for a month | The Happy Camper Project

  3. These are adorable!!! Pumpkin and goat cheese are two of my favorite things; combining them is pure genius. Can’t wait to make these!

    • Thank you so much, Alanna! I have a real weakness for mini cheesecakes and goat cheese cheesecakes are my absolute fave!! I hope you love these!! Thanks so much for stopping by and taking the time to comment 🙂
      ~Emily

  4. Just made these. They’re cooling as I type and they smell sooooo good! Thanks so much for sharing your recipe. 

    Can’t wait to taste!