Goat Cheese Cheesecake

4.78 from 9 votes
Prep: 15 minutes
Cook: 2 hours
Total: 4 hours 15 minutes
Servings: 12 servings
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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!

Goat cheese cheesecake recipe with figs and a sour cream frosting.

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I 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 Blood Orange CheesecakeRicotta Cheese Cake, and Pumpkin Cheesecake! They’re all fantastic! 

Slice of goat cheesecake with crushed walnuts and sour cream topping.

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.
Figs on top of a cheesecake.

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.

Slice of cheesecake with sour cream frosting and walnuts.

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.

Cheesecake with sour cream frosting and figs.

Frequently Asked Questions

Can you freeze a cheesecake? How long does it keep for?

Yes! Wrap it tightly in plastic and store it in the freezer for up to 3 months. Thaw overnight in the fridge.

What does cheesecake taste like?

Goat cheese has a mild tanginess that balances the sweetness, adding complexity and richness to the dessert.

How can I prevent cracks in my cheesecake?

Using a water bath, mixing ingredients at low speed, and allowing the cheesecake to cool slowly all help to prevent cracks.

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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4.78 from 9 votes

Goat Cheese Cheesecake Recipe

By: Eden
One of the best cheesecake recipes made with cream cheese and goat cheese. It’s simple to make, has a very light goat cheese flavor, and it's intensely creamy and fluffy. It’s full of flavor and perfect for every season.
Prep: 15 minutes
Cook: 2 hours
2 hours
Total: 4 hours 15 minutes
Servings: 12 servings
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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.
    Pulsing graham crackers to make a crust.
  • Add the crumbs, sugar, salt, and melted butter in a bowl and mix.
    Butter, sugar, and Graham Crackers in a bowl.
  • 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.
    Pouring crust into a springform pan.
  • Wrap the outside and bottom of the pan with tinfoil.
    A buttery Graham Cracker crust pressed into a springform pan with tin foil around the sides for a water bath.
  • 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.
    Blending goat cheese and cream cheese in a blender to make cheesecake.
  • 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.
    Adding eggs into a blender to make a goat cheese cheesecake.
  • Reduce speed to low and add heavy cream.
    Heavy cream is in a measuring cup and poured into a blender with goat cheese to make cheesecake.
  • Pour the batter over the baked crust, leaving a little room at the top for the cheesecake to rise.
    Pouring goat cheese batter into a graham cracker crust to make a creamy cheesecake recipe.
  • 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.
    A creamy sour cream topping over a goat cheese 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.
    Fresh figs with honey and walnuts on a goat cheese cheesecake.
  • 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

Calories: 590kcal, Carbohydrates: 44g, Protein: 11g, Fat: 42g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 162mg, Sodium: 529mg, Potassium: 165mg, Fiber: 1g, Sugar: 36g, Vitamin A: 1536IU, Vitamin C: 0.3mg, Calcium: 126mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Eden

I’m Eden Passante and I develop, create, style and photograph every recipe and party on Sugar and Charm. I’m the author of Entertaining with Charm and have a Bachelor’s Degree in Home Economics and I’m here to help you create simple and easy recipes for entertaining and how to add charm to any gathering!

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4.78 from 9 votes (6 ratings without comment)

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11 Comments

  1. Sue Tesoro says:

    5 stars
    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 !

  2. maggie says:

    this is over 800 calories a slice????? dammmmnnnnn it will be good LOL worth it!

  3. Barbara says:

    5 stars
    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.

  4. Vicky Evans says:

    I’m excited to try this recipe. Do you know the Net Weight for this finished product?

    1. Eden says:

      Happy you want to try it! We do not know the wight, sorry!

  5. Jenni says:

    5 stars
    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?

    1. Eden says:

      So glad it worked for you and that you were able to make it keto friendly!!

  6. Lissa (Bellenza) says:

    Goodness, that cheesecake looks gorgeous!

  7. jackie fo says:

    Absolutely gorgeous photos…and sounds super interesting and good!

  8. baju muslim modis says:

    woww great post good luck

  9. S T E P H A N I E L E A N N says:

    How lucky your friends are for having such a thoughtful friend like yourself! It looks delicious, and beautiful too!