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The Best Creamy & Elegant Goat Cheese Cheesecake

An elegant slice of homemade Goat Cheese Cheesecake being served with a drizzle of honey at a dinner party.

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.

Ingredients

Scale
  • 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

  1. Preheat the oven to 350°F.
  2. 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.
  3. Press the crumb mixture firmly onto the bottom and about halfway up the sides of the prepared pan. Set aside.
  4. 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.
  5. Add the sour cream and continue beating until combined. Add the sugar and vanilla and mix.
  6. Add the eggs one at a time, beating after each addition until thoroughly mixed.
  7. Assemble and Bake: Pour the filling into the prepared crust. Place the springform pan on a baking sheet.
  8. 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.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  10. 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.

Nutrition

Find it online: https://www.eatswithsoul.com/cheese-cheesecake/

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