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5 from 2 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 mins
Cook Time2 hrs
2 hrs
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 862kcal
Author: Eden

Equipment

  • Springform Pan
  • Electric Mixer

Ingredients

Graham Cracker Crust

  • 1 3/4 cups graham cracker crumbs you can use a small food processor, 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 must be room temp
  • 8 oz goat cheese must be room temp. 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 figs fresh
  • 1/4 cup walnuts chopped
  • 2 tbsp honey
  • 1 tbsp Grand Marnier

Instructions

Graham Cracker Crust

  • In a food processor, add whole the graham crackers and pulse until fine.
  • Add the crumbs, sugar, salt, and the melted butter in a bowl and mix together.
  • In a buttered, round springform pan (this is super important to use) press the mixture down in an even layer. 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

Make sure the cream cheese (and goat cheese in this recipe) are completely room temperature. This is SO important for texture. If you try and use one that is not room temp, soft and warm then you will have clumps of cheese in the cake.
If you can’t wait for it to become room temperature, add the cream cheese into a bowl and microwave it for 30 seconds until it’s warm. It MUST be soft.
Goat cheese is naturally softer, so just leave it out to get to soften to room temp.
Scrape down the sides and bottom of the bowl often. If you’re using an electric mixer, scrape the sides and the bottom with a spatula and then start the mixer again.
Once the batter is whipped and you’re ready to pour it over the graham cracker crust, this is when I will tell you not to scrape the bowl (I know, confusing!)
The reason for this is that you don’t want to scrape any of the unmixed cream cheese that might have gotten stuck on the bottom of the cake. So instead, just pour the batter that naturally falls out into the crust and that’s it.
Top this cheesecake with figs or seasonal berries like raspberries, blackberries or strawberries.
It's hard to overbake a cheesecake, but easy to underbake. So when the top of the cheesecake is a very light brown, turn the oven off and prop the oven door open to let the cheesecake sit in the oven for another hour. 

Nutrition

Calories: 862kcal | Carbohydrates: 71g | Protein: 15g | Fat: 59g | Saturated Fat: 33g | Cholesterol: 244mg | Sodium: 789mg | Potassium: 322mg | Fiber: 2g | Sugar: 58g | Vitamin A: 2227IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 2mg