This creamy, tangy goat cheese cheesecake bakes on a buttery shortbread walnut crust and is finished with a sticky honey-walnut topping. The recipe uses a simple no-foil water bath for even baking.
Why Goat Cheese Elevates Cheesecake
Goat cheese adds a bright, tangy dimension that transforms a classic cheesecake into something more sophisticated. If you enjoy goat cheese in both sweet and savory dishes, this cheesecake will quickly become a favorite.
I’m a big fan of goat cheese and use it in many desserts and snacks. Its distinctive tang and creamy texture pair beautifully with a rich cheesecake base, creating a flavor profile you won’t get from cream cheese alone.
This honey goat cheese cheesecake features:
• a tangy, ultra-creamy filling
• a thick, buttery shortbread walnut crust
• a sticky honey-walnut topping that’s irresistible
We begin by roasting walnuts for both the crust and the topping. Roasting boosts the nuts’ flavor and is worth the few extra minutes of prep.
Ingredients Overview
Although the recipe has separate ingredient sections, it uses just 11 main ingredients. Use full-fat dairy and block-style goat cheese for the best texture and flavor.
Shortbread Walnut Crust
This crust is made from crushed shortbread cookies mixed with roasted walnuts and melted butter. You can use store-bought or homemade shortbread cookies.
Crust needs:
• roasted walnuts
• shortbread cookie crumbs
• unsalted butter
Cheesecake Filling
The filling is a creamy blend of cream cheese and goat cheese with sugar, sour cream, vanilla, and eggs. Use full-fat, block-style cheeses and fully room-temperature ingredients for a smooth batter.
Filling needs:
• full-fat block cream cheese
• block goat cheese
• granulated sugar
• full-fat sour cream
• vanilla extract
• large eggs
Honey Walnut Topping
Honey and walnuts are an ideal match. The topping is simple but adds a glossy, flavorful finish to the cheesecake. It’s optional but highly recommended.
Topping needs:
• unsalted butter
• roasted walnuts
• honey
• ground cinnamon (optional)
Important Ingredient Notes
Room temperature: All dairy and eggs must be at room temperature before mixing. This ensures a smooth, lump-free batter. I usually let ingredients sit out 1–2 hours.
Choosing goat cheese: Pick a full-fat, block-style, creamy goat cheese rather than crumbled varieties. Avoid strongly flavored goat cheeses; plain or lightly honey-flavored blocks work best.
Not a Fan of Goat Cheese?
If goat cheese isn’t for you, substitute the 16 ounces of goat cheese with 16 ounces more cream cheese for a total of 32 ounces cream cheese and follow the same instructions.
How to Make Goat Cheese Cheesecake
The recipe is straightforward—work step by step and keep an eye on temperature and mixing speed for the best results.
Roast the Walnuts
Step 1
Preheat the oven to 325°F (162°C). Prepare a baking sheet; you may line it if you like, but roasting directly on the sheet works well.
Step 2
Spread 1 1/2 cups (180g) shelled walnuts on the sheet and roast 8–10 minutes, stirring every few minutes, until fragrant and lightly toasted.
Step 3
Allow the walnuts to cool enough to handle. Reserve 1/2 cup finely chopped for the crust and coarsely chop the remaining 1 cup for the topping.
Make the Shortbread Crust
Step 4
Grease a 9″ springform or platform-style cheesecake pan. Crush shortbread cookies to fine crumbs in a food processor, mix with the 1/2 cup finely chopped roasted walnuts, then stir in melted butter until evenly moistened.
Step 5
Press the mixture firmly into the bottom of the pan and bake the crust for about 8 minutes. Remove and let cool while preparing the filling.
Prepare the Cheesecake Filling
Step 6
Beat cream cheese and goat cheese on medium-high speed until smooth, about 2 minutes. Add sugar and beat until combined, about 2 more minutes.
Step 7
Lower mixer speed to low. Add sour cream and vanilla and mix until combined.
Step 8
Add eggs one at a time on low speed, mixing gently after each addition until yolk streaks disappear. Scrape the bowl and fold with a spatula to ensure a smooth, lump-free batter.
Step 9
Pour the batter onto the baked crust and prepare a water bath as described below.
Cheesecake Water Bath (No Foil)
To avoid foil, place the 9″ pan into a slightly larger pan, then set that pan inside an even larger pan or roasting pan. Fill the outermost pan with hot water halfway up the sides of the middle pan. Transfer carefully to the oven.
Bake for 1 hour 20 minutes to 1 hour 45 minutes. The center (about 2″ across) should still jiggle slightly when done. If using an instant-read thermometer, an internal temperature around 145°F (63°C) is a good indicator.
Step 10
Turn off the oven and let the cheesecake cool inside for 1 hour. Then remove the pans and cool on a rack for 2 hours. Once fully cooled, refrigerate, covered, at least 6 hours or overnight for best texture.
Make the Honey Walnut Topping
Step 11
Line a baking sheet with parchment or foil and set aside. In a saucepan over medium heat, melt butter, then stir in honey and cinnamon. Add the 1 cup coarsely chopped roasted walnuts and stir to coat.
Step 12
Cook for 2–3 minutes to lightly brown the butter and reduce moisture. Spread the nuts on the prepared sheet, separate with a fork or spatula, and cool about 10 minutes before spooning over the cheesecake.
Tips for Cheesecake Success
Do not overmix: After adding sour cream and vanilla, keep the mixer on low to avoid incorporating excess air.
Use a water bath: A water bath prevents cracks and helps the cheesecake set evenly. The no-foil method described above works well.
Resist opening the oven: Use the oven light to check progress. Opening the door can cause temperature swings and uneven baking.
Cool gradually: Let the cheesecake cool in the oven initially, then at room temperature before chilling in the fridge.
One bite of this cheesecake proves how well goat cheese enhances the classic dessert—its tang adds complexity while the honey walnut topping brings sweet crunch and shine.
More Cheesecake Ideas
- Coffee Cheesecake
- Lemon Blueberry Cheesecake
- Banana Pudding Cheesecake
- Mint Chocolate Cheesecake
- Pineapple Upside-Down Cheesecake
- Cinnamon Roll Cheesecake
Creamy Goat Cheese Cheesecake Recipe
Ingredients
Walnut Shortbread Crust
- ½ cup (60g) roasted walnuts, finely chopped
- 10 ounces (283g) shortbread cookie crumbs (about 16 cookies)
- 4 Tablespoons (56g) unsalted butter, melted
Goat Cheese Cheesecake
- 16 ounces (450g) full-fat block cream cheese, softened
- 16 ounces (450g) block goat cheese, softened
- 1 cup (200g) granulated sugar
- 8 ounces (226g) full-fat sour cream, at room temperature
- 1 Tablespoon vanilla extract
- 4 large eggs, at room temperature
Honey Walnut Topping
- 1 Tablespoon (14g) unsalted butter
- 3 Tablespoons (45mL) honey
- ⅛ teaspoon ground cinnamon (optional)
- 1 cup (120g) roasted walnuts, coarsely chopped
Instructions
Roasted Walnuts
- Preheat oven to 325°F (162ºC). Spread 1 1/2 cups (180g) shelled walnuts on a baking sheet and roast 8–10 minutes, stirring occasionally, until toasted and fragrant. Cool, then reserve ½ cup finely chopped for the crust and coarsely chop the remaining 1 cup for the topping.
Walnut Shortbread Crust
- Grease a 9″ springform or platform-style pan. In a food processor, pulse shortbread cookies to fine crumbs. Mix crumbs with ½ cup finely chopped roasted walnuts and drizzle in melted butter until evenly combined. Press into the bottom of the pan and bake for 8 minutes. Cool while making the filling.
Goat Cheese Cheesecake
- In a large bowl or stand mixer fitted with the paddle, beat cream cheese and goat cheese on medium-high until smooth (about 2 minutes). Add sugar and beat until incorporated.
- Reduce mixer to low. Add sour cream and vanilla; mix until combined. Add eggs one at a time, mixing on low and adding the next egg as the previous one begins to incorporate. Mix until no yellow streaks remain.
- Fold batter with a spatula, scraping the bowl sides and bottom. Pour batter into prepared crust. Create a water bath by placing the 9″ pan in a 10″ pan, then set that into a 12″ pan or roasting pan. Fill the outer pan with hot water halfway up the middle pan and bake.
- Bake 1 hour 20 minutes to 1 hour 45 minutes. The center should jiggle slightly. Turn off oven and let cheesecake cool inside for 1 hour. Remove pans and cool on a rack 2 hours. Chill in the refrigerator at least 6 hours, preferably overnight.
Honey Walnut Topping
- Remove cheesecake from the fridge and release it from the springform. Line a baking sheet with parchment or foil.
- In a saucepan over medium heat, melt butter, stir in honey and cinnamon, then add 1 cup coarsely chopped roasted walnuts and mix to coat. Cook 2–3 minutes, then spread nuts on the prepared sheet and separate with a fork. Cool about 10 minutes before topping the cheesecake.
- Top the whole cheesecake at once or serve the topping alongside individual slices. Store leftovers covered in the refrigerator up to 5 days. Cheesecake freezes up to 3 months (leave topping off while freezing).
Notes
- Shortbread cookies: About 2 standard packages (16 cookies) yield 10 ounces (283g) of crumbs.
- Room temperature: Let cheeses, sour cream, and eggs sit at room temperature 1–2 hours to ensure a smooth batter.
- Goat cheese: Use wrapped block goat cheese, not crumbles.
- Mixer speed: Keep mixer on low after beating the cheeses to prevent excess air and cracking.
- Water bath pans: Nesting pans eliminate the need for foil and deliver even, gentle baking.
- Cooling: Prop the oven door open slightly to allow the cheesecake to cool gradually before refrigerating.
Nutrition Disclosure
Nutritional values are approximate and depend on specific ingredients and portion sizes.
Calories: 434 kcal |
Carbohydrates: 57 g |
Protein: 19 g |
Fat: 15 g