In this study, cream cheese was prepared from goat's milk supplemented with different concentration of pomegranate peel extracts (PPE) (0.5, 1 and 2%) as natural antioxidant. Experimental cheeses evaluated for antioxidant activity RSA/DPPH, total phenolic compound (TPC) and total flavonoid compound (TFC), oxidative stability, microbiological and organoleptic properties during storage periods at 4±1ºC for 45 days. Chemical composition was determined for fresh cheese. The obtained results showed that a significant (P ≤0.05) increased observed in DPPH, TPC and TFC in cheese containing PPE3 (goat's cream cheese containing 2% PPE) recorded high values. Stored goat's cream cheese has significant (P ≤0.05) decrease in total bacterial count, proteolytic, lipolytic bacteria and yeast/mould counts than the control cheese. Coliforms were not detected throughout the storage period. Organoleptic results showed that concentration of pomegranate peel extracts up to 1.0% recorded high pointes than the control. Pomegranate peel extracts could be used as natural preservative to improve acceptability and the oxidative stability of goat's cream cheese.