The Best Creamy & Elegant Goat Cheese Cheesecake
An elegant baked cheesecake with a unique tangy flavor from a combination of goat cheese and cream cheese. The recipe features a simple, press-in crust made from crushed vanilla wafers and warm spices like cinnamon, ginger, and nutmeg. The rich and creamy filling is prepared in a mixer, poured into the crust, and then baked in a springform pan until the filling is set. The cheesecake is designed to be chilled overnight to fully firm up and develop its flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 12 hours 25 minutes (includes cooling and overnight chilling)
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Crust:
- 6 tablespoons unsalted butter, melted, plus more for the pan
- 2 cups vanilla wafer crumbs (such as Nilla wafers)
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 grates of fresh nutmeg
- Pinch of kosher salt
- For the Filling:
- Two 8-ounce packages cream cheese, at room temperature
- One 12-ounce log goat cheese
- 1 1/2 cups sour cream
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F.
- Make the Crust: Butter a 9-inch springform pan. In a large mixing bowl, combine the melted butter, wafer crumbs, sugar, cinnamon, ginger, nutmeg, and salt. Stir until well combined.
- Press the crumb mixture firmly onto the bottom and about halfway up the sides of the prepared pan. Set aside.
- Make the Filling: In the bowl of an electric mixer with a paddle attachment, beat the cream cheese and goat cheese together until light and fluffy.
- Add the sour cream and continue beating until combined. Add the sugar and vanilla and mix.
- Add the eggs one at a time, beating after each addition until thoroughly mixed.
- Assemble and Bake: Pour the filling into the prepared crust. Place the springform pan on a baking sheet.
- Bake for 30 minutes. Rotate the baking sheet and bake for another 25 to 30 minutes, until the filling is set but still has a slight jiggle in the center. If the top starts to color too much, tent the pan with aluminum foil.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Cover and refrigerate overnight to allow the cheesecake to firm up completely before serving.
Notes
- The crust for this cheesecake is a no-bake press-in style that sets up while the filling is prepared.
- Using room temperature cream cheese is a key step for a smooth, lump-free cheesecake filling.
- Baking the cheesecake on a larger baking sheet makes it easier to handle and will catch any potential drips.
- The cheesecake is best after being refrigerated overnight, which allows it to set fully and makes for cleaner slices.
Find it online: https://www.eatswithsoul.com/cheese-cheesecake/