Jack Allen's Kitchen's Pumpkin Goat Cheese Tart

Written by Erin Quinn-Kong

Jack Allen's Kitchen Pumpkin Goat Cheese Tart

Give your pumpkin pie a makeover with this pumpkin goat cheese tart recipe courtesy of Jack Allen Kitchens' Pastry Chef Dee Dee Sanchez. "In the fall, goat cheese and pumpkin are so good together," says Chef Jack Gilmore. "This tart has both a savory and sweet quality, just like a good cheesecake." 

Pumpkin Goat Cheese Tart
Jack Allen's Kitchen

For crust:
1 cup graham cracker crumbs
¼ cup ground pecans
2 ounces melted butter
1 tablespoon sugar

For goat cheese filling: 
8 ounces cream cheese, softened
3 ounces goat cheese
1/3 cup sugar
2 farm fresh eggs

For pumpkin filling
1½ cups roasted pumpkin purée
½ cup sour cream
1/3 cup brown sugar
1 farm fresh egg
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt

To make crust: 
Preheat oven to 350 degrees.
Prepare 9-inch springform pan with cooking spray.
In bowl, combine crumbs, ground pecans, butter and sugar.
Press into bottom of pan. Cook for 5 minutes and allow to cool.

To make goat cheese filling:
In stand mixer, whip together cheeses until no lumps remain, approximately 5 minutes.
Add sugar, and mix 1 minute.
Add eggs one at a time, scraping side of bowl with rubber spatula between eggs.
When no lumps remain, pour into crust.

To make pumpkin filling:
In a medium-sized bowl, whisk together pumpkin purée and remaining ingredients until thoroughly combined and smooth, with no lumps.
Spoon over goat cheese filling and spread evenly; it’s okay if goat cheese filling shows through.
Bake until center is set, approximately 40 minutes. Refrigerate in pan for 4 hours before serving.