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You all love my classic cheesecake, so here’s a fun twist: goat cheese! It’s creamy, a little tangy, and topped with sour cream and caramelized figs. Fancy enough for a dinner party, but easy enough to whip up anytime!
Pin this now to find it later
Pin ItI first tried a goat cheese cheesecake at a favorite restaurant and had to recreate it at home. When I brought it to a friend’s dinner, everyone went back for seconds!
Tangy goat cheese and honeyed figs with Grand Marnier make this a total showstopper. Cheesecake might seem tricky, but once you try it, it’s easier than it looks!
If you love cheesecake as much as I do, you’ll love my Classic Baked Cheesecake, Blood Orange Cheesecake, Ricotta Cheese Cake, and Pumpkin Cheesecake! They’re all fantastic!
Goat Cheese Cheesecake for Entertaining
- Unique Flavor: The goat cheese adds a subtle tang that’s beautifully balanced with the sweetness.
- Creamy Texture: Blending goat cheese with cream cheese creates a smooth, fluffy consistency.
- Versatile Topping: Fresh or caramelized figs add elegance, but you can easily switch it up with berries or nuts.
- Easy-to-Make Crust: A buttery graham cracker crust provides the perfect foundation for the tangy filling.
Ingredient Notes
Cheesecake Filling
Cream Cheese: Full-fat cream cheese adds a rich, smooth texture that’s essential for any cheesecake.
Goat Cheese: Adds a creamy, tangy flavor that makes this cheesecake stand out.
Heavy Cream: Ensures a soft, silky texture.
Eggs: Provide structure and richness to the cheesecake.
Granulated Sugar: Adds just the right amount of sweetness to balance the tang.
For the Graham Cracker Crust
Graham Cracker Crumbs: Classic choice for cheesecake, offering a buttery, crunchy base.
Cinnamon (optional): Adds a hint of warmth that complements the tangy filling.
Butter: Binds the crust ingredients together and adds richness.
For the Sour Cream Topping
Sour Cream: Provides a light, creamy topping with a mild tang.
How to Make Goat Cheese Cheesecake
Prepare the Graham Cracker Crust
1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs, sugar, salt, cinnamon (if using), and melted butter in a bowl.
3. Press the mixture evenly into the bottom of a springform pan.
4. Wrap the pan’s bottom and sides with aluminum foil and bake for 10 minutes. Set aside.
Make the Cheesecake Filling
5. Lower oven to 325°F (165°C).
6. Beat room temperature cream cheese and goat cheese until fluffy.
7. Add sugar, salt, and vanilla, mixing until smooth.
8. Mix in eggs one at a time, followed by heavy cream. Pour filling over the baked crust.
Bake Using a Water Bath
9. Place the foil-wrapped pan in a larger roasting pan.
10. Fill the roasting pan with warm water halfway up the sides of the springform.
11. Bake for 1 hour until the top is lightly browned.
12. Turn off the oven, prop open the door with a wooden spoon, and let the cheesecake sit for another hour.
Cool and Refrigerate
13. Remove cheesecake from the water bath and let it cool to room temperature.
14. Refrigerate for at least 3 hours or overnight.
Add the Sour Cream Topping
15. Mix sour cream, goat cheese, vanilla, and powdered sugar until smooth.
16. Spread the topping over the cooled cheesecake and garnish with figs, honey, and walnuts.
Recipe Tip
Room Temperature Ingredients: Always use room-temperature cream cheese and goat cheese for a smooth texture.
Water Bath for Baking: Prevents cracks and keeps the cheesecake soft.
Slow Cooling: Allow it to cool gradually to avoid condensation or sogginess.Pre-Bake the Crust: A quick pre-bake makes the crust more stable and flavorful.
Frequently Asked Questions
Yes! Wrap it tightly in plastic and store it in the freezer for up to 3 months. Thaw overnight in the fridge.
Goat cheese has a mild tanginess that balances the sweetness, adding complexity and richness to the dessert.
Using a water bath, mixing ingredients at low speed, and allowing the cheesecake to cool slowly all help to prevent cracks.
More Desserts You’ll Love
If you love this recipe, then you’ll love some of our most popular desserts:
- Mini Pumpkin Cheesecake Truffles
- Chocolate Peanut Butter Cheesecake.
- Homemade Brownies with Sour Cream Frosting
- No-Bake Cheesecake Recipe
- Deviled Strawberries with Whipped Cheesecake
Also, try my goat cheese dip!
This goat cheese cheesecake has become one of my all-time favorite desserts. The balance of tangy goat cheese, sweet, honeyed figs, and rich, creamy texture is satisfying.
If you try it, leave a comment – I’d love to hear what you think and how it turned out for you!
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Goat Cheese Cheesecake Recipe
Equipment
- Springform Pan
- Electric Mixer
Ingredients
Graham Cracker Crust
- 1 3/4 cups graham cracker crumbs, You can use a small food processor or blender or smash them in a ziplock bag to make the crumbs even.
- 3 tbsp sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 8 tbsp unsalted butter , melted
Goat Cheese Cheesecake Filling
- 20 oz cream cheese, It must be room temperature.
- 8 oz goat cheese, It must be room temperature. Save 1 tbsp for sour cream topping if you want!
- 1 1/3 cup granulated sugar
- 1/2 tsp salt
- 4 eggs
- 1 cup heavy cream
- 1 tsp pure vanilla extract, Or fresh vanilla bean paste.
Sour Cream Topping
- 6 oz sour cream
- 1 tbsp goat cheese
- 2 tsp vanilla extract
- 2 tbsp powdered sugar
Optional Garnishes
- 8 fresh figs, Fresh and sliced
- 1/4 cup walnuts, Chopped
- 2 tbsp honey
- 1 tbsp Grand Marnier
Instructions
Graham Cracker Crust
- In a food processor or blender, add whole the graham crackers and pulse until fine.
- Add the crumbs, sugar, salt, and melted butter in a bowl and mix.
- Press the mixture down to an even layer in a buttered, round springform pan (this is super important to use). There is no need to push up on the sides, just one even layer on the bottom of the pan.
- Wrap the outside and bottom of the pan with tinfoil.
- Bake the crust for 10 minutes in a 350-degree oven.
Cheesecake Filling
- Turn the oven to 325 degrees.
- Beat the room temp. cream cheese and goat cheese on medium (about 4 mins) until light and fluffy, scraping down the sides and bottom. Make sure to scrape down the sides and bottom often so there are zero clumps of cheese in the mixture.
- With the mixer running, add sugar and salt and continue to beat for another 4 mins.
- Beat in the vanilla and add eggs one at a time, beating full after each addition.
- Reduce speed to low and add heavy cream.
- Pour the batter over the baked crust, leaving a little room at the top for the cheesecake to rise.
- At this point, let do not scrape the bottom and sides of the bowl into the pan. You don't want any clumps or anything that wasn't fully mixed to go into the cheesecake. Allow what will naturally flow out of the bowl to go into the pan.
- Place the foil-wrapped pan in a larger roasting pan and pour warm water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.
- Bake for 1 hour, until the top of the cheesecake, is brown.
- Turn the oven off, prop the door open with a wooden spoon and let the cheesecake sit in there for another hour.
- Take it out and let it cool at room temperature, then place it in the fridge for at least 3 hours or overnight.
Sour Cream Topping
- In a small bowl, whisk ingredients together until smooth.
- When the cheesecake is cooled, spread a layer of the topping over the cheesecake.
Figs + Walnut Topping
- If you want to add figs to the top, slice them and toss with honey and Grand Marnier. Carefully place them over the top. Crumble walnuts over the top too.
- You can also use fresh raspberries or strawberries with this recipe.
Notes
Tips for the Perfect Goat Cheese Cheesecake
- Use Room-Temperature Ingredients: Make sure cream cheese and goat cheese are entirely at room temperature for a smooth, creamy texture. Cold cheese can lead to clumps in the batter.
- If you’re short on time, microwave the cream cheese for 20-30 seconds until softened (goat cheese usually softens when left out).
- Scrape Often: While mixing, frequently scrape down the sides and bottom of the bowl to ensure everything is evenly blended and lump-free.
- Don’t Scrape the Bowl at the End: When pouring the batter into the crust, avoid scraping the very bottom of the bowl to keep any unmixed bits out of the cheesecake.
- Choose Your Toppings: Top with figs or seasonal berries like raspberries, blackberries, or strawberries for added flavor and presentation.
- Baking Tip: It’s challenging to over-bake a cheesecake, but easy to underbake! When the top turns a light golden brown, turn off the oven, open the door, and let the cheesecake sit for another hour to finish setting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is hands down the best cheesecake recipie I have ever made! It was so creamy and delicious! Very easy recipe and simply the best! Figs are not available right now so I made macerated strawberries in Cointreau, so good! Thanks for this gem and I will be making this from now on !
this is over 800 calories a slice????? dammmmnnnnn it will be good LOL worth it!
Picked a bowl of fresh figs and had to try this recipe…..amazing
The only issue was the size of the springform pan was not listed so I went with a 9” and had to bake closer to 1 1/2 hours.
I’m excited to try this recipe. Do you know the Net Weight for this finished product?
Happy you want to try it! We do not know the wight, sorry!
I made this cheesecake and it was fantastic! I did alter the recipe slightly to make it keto friendly. The only substitutions I had to make was I traded allulose for the sugar and pecan flour for the Graham cracker. I also added the zest of one lemon to the filling and topped the cheesecake with fresh berries. I also omitted the cinnamon since I made it lemon berry. It was absolutely the best cheesecake I’ve ever had, keto or not. Thank you so much for this yummy recipe! I really wanted the figs! They look so beautiful but they’re not keto?
So glad it worked for you and that you were able to make it keto friendly!!
Goodness, that cheesecake looks gorgeous!
Absolutely gorgeous photos…and sounds super interesting and good!
woww great post good luck
How lucky your friends are for having such a thoughtful friend like yourself! It looks delicious, and beautiful too!