Go Back
–+ servings
Print Recipe
4.78 from 9 votes

Goat Cheese Cheesecake Recipe

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 Time15 minutes
Cook Time2 hours
2 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Eden
Cost: $20

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