Pecan Pie Baked Goat Cheese

This pecan pie baked goat cheese dip is an easy, crowd-pleasing appetizer made with creamy goat cheese and a warm brown sugar pecan topping. Ready in 30 minutes and perfect for the holidays or entertaining.

Easy Pecan Pie Baked Goat Cheese Dip Recipe

• This recipe comes together in about 30 minutes with minimal prep but maximum flavor.
• Warm, creamy goat cheese topped with a buttery brown sugar pecan sauce tastes just like pecan pie filling.

Ingredients for Pecan Pie Baked Goat Cheese Dip

• Plain Goat Cheese: Creates the creamy, tangy base of the dip. Cream cheese can be substituted for a milder flavor.
• Butter: Adds richness and helps create the caramel-like sauce. Salted or unsalted both work.
• Brown Sugar: Gives the dip its classic pecan pie sweetness. Dark brown sugar will add a deeper molasses flavor.
• Heavy Cream: Helps smooth out the sauce and keeps it pourable. Half-and-half can be used in a pinch.
• Vanilla Extract: Adds warmth and enhances the dessert-like flavor. Maple extract also works well.
• Cinnamon: Brings cozy spice that complements the pecans. A pinch of nutmeg is also delicious.
• Pecan Halves: The signature pecan pie topping. Chopped walnuts can be used instead.
• French Baguette: Perfect for scooping and serving. Give it a quick toast in the oven and transform it into crostini!

How to Make Pecan Pie Baked Goat Cheese Dip

Freeze the goat cheese for 20 minutes to make it easier to slice, then cut into 1/2-inch slices and arrange them in a small baking dish.

Melt butter and brown sugar in a small saucepan over medium heat, stirring almost constantly, until the sugar dissolves and the mixture is smooth. Stir in heavy cream, vanilla, cinnamon, and a pinch of salt.

Then cook briefly until glossy.

Fold in the pecans.

Pour the mixture evenly over the goat cheese.

Bake until the goat cheese is warm and creamy and the sauce is bubbly. Let cool slightly before serving. Serve with sliced French baguette or crispy crostini.

Things to Know

• Freezing the goat cheese briefly makes slicing much cleaner.
• If you don’t have time freeze it or don’t want to mess around with slicing the goat cheese, you can gently press it into the bottom of a small baking dish instead. Then just top it with the pecan pie filling.
• Use a small shallow baking dish so the sauce spreads evenly over the goat cheese.
• Serve warm, but let cool for a few minutes. The caramel sauce is super hot when it comes straight from the oven.

Make-Ahead Instructions

• Prepare the pecan topping up to two days in advance and store it in the refrigerator.
• Reheat gently on the stovetop before pouring over the goat cheese and baking.

Storing Leftovers

Store leftover dip in an airtight container in the refrigerator for up to 3 days.

Reheating Pecan Pie Baked Goat Cheese Dip

• Reheat in a 350-degree oven until warmed through.
• Or microwave gently in short intervals until warm.

Serving Suggestions

• crispy crostini
• graham crackers
• pretzels
• sliced apples
• shortbread cookies

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