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Goat Cheese Cheesecake With Roasted Honey Walnut Topping

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5 from 2 votes

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This creamy and tangy goat cheese cheesecake is baked on top of a buttery shortbread walnut crust and topped with a sticky and gooey honey walnut topping. Use my no-foil method to make the easiest cheesecake water bath.

A sliced goat cheese cheesecake sitting on a plate with a jar of honey and a honey stick in the background and a plate of goat cheese in the foreground.

GOAT CHEESE IS A GAME-CHANGER IN CHEESECAKE

Believe me when I say this is, for lack of a better term, the cheesecake GOAT of all cheesecakes. And that’s saying a lot considering how many cheesecake recipes exist on my site.

I will admit that I am a giant goat cheese fan, as evidenced by my goat cheese sugar cookies, apple crisp with (optional but highly encouraged) goat cheese, and bacon wrapped dates. I even made mini goat cheese cheesecakes, perfect for two!

Goat cheese brings with it a tangy flavor that is unmatched even by regular cream cheese, so when used in a cheesecake base, it changes the whole flavor of what we normally expect. 

A slice of goat cheese cheesecake sitting on a plate with a honey stick and the slice has a honey walnut topping that is dripping down the side of the slice.
A slice of goat cheese cheesecake sitting on a plate with a honey stick and a fork and the slice has a honey walnut topping that is dripping down the side of the slice.

This honey goat cheese cheesecake has:
• a super tangy and incredibly creamy cheesecake filling
• a thick, buttery shortbread crust
• a gooey and sticky honey walnut topping that alone is reason enough to make this goat cheesecake

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We’ll start this whole recipe off with roasting some walnuts, which will go into the crust and the topping. This step adds a bit more time to the prep than a traditional cheesecake would, but please know that roasting your walnuts to perfection will be the quintessential component to making this cheesecake irresistibly delicious. 

GOAT CHEESE CHEESECAKE RECIPE INGREDIENTS

Don’t let the multiple ingredient sections and instructions in the recipe card scare you. As a whole, this recipe only uses 11 ingredients. Be sure you check my ingredient notes so you’re choosing the best ingredients to make your cheesecake. 

Aerial photo of ingredients to make goat cheese cheesecake with text overlay labeling each ingredient.

SHORTBREAD WALNUT CRUST

I originally wanted a traditional graham cracker crust on this cheesecake until my tastebuds decided otherwise. You can use store-bought or homemade shortbread cookies.

For the crust, you will need:
• roasted walnuts
• shortbread cookies
• unsalted butter

CHEESECAKE FILLING

Aside from the addition of the goat cheese, this is the exact recipe you’ll find in my classic cheesecake recipe. It’s creamy, it’s fluffy, and it’s the perfect base for any cheesecake. Be sure you’re using block style full fat cream cheese as well as goat cheese and full fat sour cream for the best results and creamiest texture.

For the cheesecake filling, you will need:
• 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 such a great pair (just ask my honey walnut cookie sticks aka sfratti). This topping is optional, but I highly recommend using it as it will take your goat cheese cheesecake from amazing to aaaaamazing!

For the honey walnut topping, you will need:
• unsalted butter
• roasted walnuts
• honey
• ground cinnamon 

IMPORTANT INGREDIENT NOTES

ROOM TEMPERATURE INGREDIENTS: I cannot stress enough how important it is that you have all of your ingredients at room temperature, which will allow your batter to blend together easily. Room temperature ingredients will insure your batter stays nice and smooth, so there is no reason to over-mix the batter. I typically let my ingredients sit out for at least 1 hour but closer to 2 hours to be sure they at room temperature with no chill to them. Using cold ingredients WILL yield a lumpy cheesecake.

PICKING GOAT CHEESE: since goat cheese has a lower fat content than cream cheese, you want to make sure you’re picking a full fat goat cheese. I do not recommend picking a flavored goat cheese for this recipe, but if that’s all you can find, try to keep it something neutral like honey. You’ll want to make sure you’re picking a creamy one and not a crumbled one. 

A slice of goat cheese cheesecake sitting on a platter and the slice has a honey walnut topping that is dripping down the side of the slice.
Someone is using a server to lift a slice of goat cheese cheesecake and the slice has a honey walnut topping that is dripping down the side of the slice.

WHAT IF I DON’T LIKE GOAT CHEESE?

If you don’t like goat cheese, I urge you to pick another cheesecake recipe. While the goat cheese flavor isn’t overpowering, it’s still certainly there. If you like the idea of the shortbread walnut crust and honey walnut topping, simply swap the 16 ounces of goat cheese for 16 ounces of cream cheese for a total of 32 ounces of cream cheese and proceed with the recipe as written.

My favorite cheesecake pan is from Fat Daddio’s, because it is platform style, which means no releasing from an outer ring like a springform pan. I use the 9″ round cheesecake pan.

HOW TO MAKE GOAT CHEESE CHEESECAKE

Multiple instruction sections in this recipe make it look like this is a complicated recipe. I promise it is not. One step at a time!

MAKE THE ROASTED WALNUTS

STEP #1

Preheat the oven and prepare a large baking sheet. You can line this baking sheet with parchment or a silicone baking mat if you prefer, but I like to roast nuts right on the baking sheet.

STEP #2

Place the shelled walnuts onto the prepared baking sheet, then roast the nuts for 8-10 minutes, stirring every couple of minutes, until toasted and fragrant.

STEP #3

Remove from the oven and allow to cool long enough for you to be able to handle them.

STEP #4

When the nuts are cool enough, remove ½ cup and chop finely. Set aside.

STEP #5

Coarsely chop the remaining 1 cup of roasted walnuts and set aside or store covered tightly at room temperature until you are ready to make the topping.

MAKE THE SHORTBREAD CRUST

STEP #6

Spray a 9″ springform pan or my very favorite Fat Daddio’s cheesecake pan with nonstick spray, then set the pan aside.

STEP #7

In a food processor, crush the shortbread cookies until they become a fine crumb. Pour the cookie crumbs into a large bowl, add the ½ cup of roasted walnuts and stir to combine. Drizzle the melted butter over the mixture and stir until everything is evenly saturated with butter.

STEP #8

Press the shortbread cookie crumb mixture into the bottom of the prepared springform pan, then bake. Remove from the oven and allow to cool while you prepare the filling.

Aerial photo of a shortbread walnut crust in the bottom of a pan to make goat cheese cheesecake.

MAKE THE CHEESECAKE FILLING

STEP #9

Start by beating the cream cheese and goat cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.

STEP #10

Next, reduce the mixer speed to low, then add the sour cream and vanilla and mix until completely combined.

STEP #11

Add the eggs one at a time, mixing on low after the addition of each egg and adding the next just after the previous egg starts to incorporate, and continue mixing until there are no more yellow yolk streaks.

STEP #12

Use a large spatula to carefully fold the batter together, scraping the bottom of the bowl and the sides to gather any extra batter that may not be fully incorporated.

STEP #13

Pour the cheesecake batter onto the baked crust, then create a water bath, according to the notes below.

Goat cheese cheesecake in a pan ready to bake.
Aerial photo of a baked goat cheese cheesecake in a pan.

PREPARE THE CHEESECAKE WATER BATH (WITHOUT FOIL)

I like to keep this process super simple by eliminating the need for foil. I have seen bakers place a pan of water under the cheesecake in the oven, but I prefer immersing the cheesecake into the water (well, sort of). 

I actually have an entire post dedicated to how to make a cheesecake water bath (without foil), if you’d like to read about why it’s so important and what it does for cheesecake baking.

Create a water bath by placing the 9″ pan in a slightly larger round pan (I like to use a 10″ cake pan) and then place that pan into an even larger round pan (I like to use a 12″ cake pan) or roasting pan.

Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven. You can also assemble the pans in the oven, but work quickly so as not to let too much hot air out of the oven.

STEP #14

Bake the cheesecake in this manner for 1 hour 20 minutes to 1 hour 45 minutes. The middle of the cheesecake (a center approximately 2″ wide) should jiggle just a little bit. See notes in the recipe for details about how to check for proper doneness.

STEP #15

Turn the oven off and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours.  When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.

MAKE THE HONEY WALNUT TOPPING

STEP #16

Line a baking sheet with foil or parchment paper, then set it aside.

STEP #17

In a large saucepan over medium heat, melt the butter. Add the honey and cinnamon and stir with a large spatula to combine.

STEP #18

Add the 1 cup of coarsely chopped roasted walnuts to the mixture then stir to evenly coat all of the nuts.

Someone is using a spatula to cook honey and butter to make a honey walnut topping for a goat cheese cheesecake.
A honey walnut mixture in a saucepan.

STEP #19

Cook over medium heat for about 2 to 3 minutes, just to lightly brown the butter and remove some moisture, then pour the nuts and any drippings onto the prepared baking sheet. Use your spatula or a fork to separate the nuts, then allow them to cool for about 10 minutes before topping the cheesecake.

A honey walnut mixture on a baking sheet with a spatula.
A goat cheese cheesecake sitting on a plate with a jar of honey and a honey stick in the background and a plate of goat cheese in the foreground.

CHEESECAKE SUCCESS TIPS

Be sure you’ve read through my instructions thoroughly before beginning your cheesecake recipe. To summarize the key points, try to remember these 5 success tips for the perfect cheesecake while you’re working through the recipe.

DO NOT OVERMIX THE BATTER: after adding the sour cream and vanilla extract, stick to the “low” setting on your mixer. There is no need to rush this process. 

BAKE IN A WATER BATH: at the very minimum, place a large roasting pan with hot water in it on the rack below the one that has your cheesecake on it. For best results, create a no-foil water bath like I outlined in this recipe.

DO NOT OPEN THE OVEN DOOR: I know. It’s very tempting to check in on your cheesecake. Try to resist that temptation and use your oven light to see how it’s progressing. Allowing the hot air to escape can drastically change the temperature inside your oven, resulting in uneven baking of your cheesecake. 

COOL IN THE OVEN INITIALLY: allowing the cheesecake to cool with the oven door open will insure a slow and even settling of the cheesecake filling. 

COOL AT ROOM TEMPERATURE BEFORE CHILLING: do not go from the possibly-still-slightly-warm oven to the refrigerator. Remember, we want gradual temperature changes for our baked cheesecake. 

A slice of goat cheese cheesecake sitting on a plate with a honey stick and a fork and the slice has a honey walnut topping that is dripping down the side of the slice.
A slice of goat cheese cheesecake sitting on a plate with a honey stick and a fork and a bite has been taken out of the slice.

With one bite of this delectable dessert, you are going to be a believer in cheesecake with goat cheese. It sophisticates it a bit, brings a new flavor component to what you normally expect from cheesecake, and the whole dessert is still as easy to make as you’d hope.

MORE OF MY FAVORITE CHEESECAKE RECIPES

A sliced goat cheese cheesecake sitting on a plate with a jar of honey and a honey stick in the background and a plate of goat cheese in the foreground.
5 from 2 votes
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Creamy Goat Cheese Cheesecake Recipe

This creamy and tangy goat cheese cheesecake is baked on top of a buttery shortbread walnut crust and topped with a sticky and gooey honey walnut topping. Use my no-foil method to make the easiest cheesecake water bath.
Prep Time45 minutes
Bake Time1 hour 20 minutes
Chilling Time8 hours
Total Time10 hours 5 minutes
Recipe Author Lynn April
Servings: 10 slices

Ingredients

WALNUT SHORTBREAD CRUST

  • ½ cup (60g) roasted walnuts finely chopped; see step #1 in recipe
  • 10 ounces (283g) shortbread cookie crumbs 16 cookies1
  • 4 Tablespoons (56g) unsalted butter melted

GOAT CHEESE CHEESECAKE

  • 16 ounces (450g) full fat block cream cheese completely softened to room temperature2
  • 16 ounces (450g) block goat cheese3 completely softened to room temperature2
  • 1 cup (200g) granulated sugar
  • 8 ounces (226g) full fat sour cream about 1 scant cup; at room temperature2
  • 1 Tablespoon vanilla extract
  • 4 large eggs at room temperature2

HONEY WALNUT TOPPING

  • 1 Tablespoon (14g) unsalted butter
  • 3 Tablespoons (45mL) honey
  • ⅛ teaspoon ground cinnamon optional
  • 1 cup (120g) roasted walnuts coarsely chopped; see step #1 in recipe

Instructions

ROASTED WALNUTS

  • Preheat the oven to 325 (162ºC). Prepare a large baking sheet. You can line it with parchment or a silicone baking mat if you prefer, but I like to roast nuts right on the baking sheet.
  • Place 1 and ½ cups (180g) of shelled walnuts onto the prepared baking sheet.
    ½ cup (60g) roasted walnuts, 1 cup (120g) roasted walnuts
  • When the oven is ready, roast the nuts for 8-10 minutes, stirring every couple of minutes, until toasted and fragrant.
  • Remove from the oven and allow to cool long enough for you to be able to handle them.
  • When the nuts are cool enough, remove ½ cup and chop finely. Set aside.
  • Coarsely chop the remaining 1 cup of roasted walnuts and set aside or store covered tightly at room temperature until you are ready to make the topping.

WALNUT SHORTBREAD CRUST

  • Spray a 9" springform pan or my very favorite Fat Daddio's cheesecake pan with nonstick spray. Set aside.
  • In a food processor, crush the shortbread cookies until they become a fine crumb. Pour the cookie crumbs into a large bowl, add the ½ cup of roasted walnuts and stir to combine. Drizzle the melted butter over the mixture and stir until everything is evenly saturated with butter.
    10 ounces (283g) shortbread cookie crumbs, 4 Tablespoons (56g) unsalted butter, ½ cup (60g) roasted walnuts
  • Press the shortbread cookie crumb mixture into the bottom of the prepared springform pan, then bake the crust for 8 minutes. Remove from the oven and allow to cool while you prepare the filling.

GOAT CHEESE CHEESECAKE

  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and goat cheese together on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.
    16 ounces (450g) full fat block cream cheese, 1 cup (200g) granulated sugar, 16 ounces (450g) block goat cheese3
  • Reduce the mixer speed to low4, then add the sour cream and vanilla and mix until completely combined.
    8 ounces (226g) full fat sour cream, 1 Tablespoon vanilla extract
  • Add the eggs one at a time, mixing on low after the addition of each egg and adding the next just after the previous egg starts to incorporate, and continue mixing until there are no more yellow yolk streaks. 
    4 large eggs
  • Use a large spatula to carefully fold the batter together, scraping the bottom of the bowl and the sides to gather any extra batter that may not be fully incorporated. Sometimes I need to use the mixer again, but be sure to keep it on low. Your batter should be smooth and creamy without lumps.
  • Pour the batter into the prepared pan. Create a water bath5 by placing the 9" springform pan in a slightly larger round pan (I like to use a 10" cake pan) and then place that pan into an even larger round pan (I like to use a 12" cake pan) or roasting pan.
  • Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven. You can also assemble the pans in the oven, but work quickly so as not to let too much hot air out of the oven.
  • Bake the cheesecake for 1 hour 20 minutes to 1 hour 45 minutes. The middle of the cheesecake (a center approximately 2" wide) should jiggle just a little bit. I use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). Turn the oven off6 and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.

HONEY WALNUT TOPPING

  • Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.
  • Line a baking sheet with foil or parchment paper. Set aside.
  • In a large saucepan over medium heat, melt the butter. Add the honey and cinnamon and stir with a large spatula to combine.
    1 Tablespoon (14g) unsalted butter, 3 Tablespoons (45mL) honey, ⅛ teaspoon ground cinnamon
  • Add the 1 cup of coarsely chopped roasted walnuts to the mixture then stir to evenly coat all of the nuts.
    1 cup (120g) roasted walnuts
  • Cook over medium heat for about 2 to 3 minutes, just to lightly brown the butter and remove some moisture, then pour the nuts and any drippings onto the prepared baking sheet. Use your spatula or a fork to separate the nuts, then allow them to cool for about 10 minutes before topping the cheesecake.
  • Top the whole cheesecake at one time or keep the topping to the side to add to individual slices as needed. Store leftovers in the refrigerator up to 5 days. Cheesecake freezes well, up to 3 months. Leave topping off of the cheesecake to freeze. Thaw in the refrigerator overnight.

Notes

  1. Shortbread cookies: this is exactly 2 packages of shortbread cookies. 
  2. Room temperature: I cannot stress enough how important it is to have completely room temperature ingredients. This will insure you have the smoothest batter possible. I like to let my ingredients sit out at least 1 hour and sometimes closer to 2 hours before starting my recipe.
  3. Goat cheese: look for wrapped “block” goat cheese as opposed to crumbles in a container. 
  4. Mixer speed: it’s important not to go above low (or low-medium) speed after you’ve beaten the cream cheese. Incorporating too much air will create bubbles and potential cracks in your finished cheesecake.
  5. Water bath pans: here is a bundle that includes all the pans I use. Using this method eliminates the need to wrap anything in foil. 
  6. Cool the cheesecake: I like to prop the oven door open with a wooden spoon or spatula. 
  7. Make a smaller cheesecake: you can make this exact cheesecake recipe in a 6″ springform pan or 7.5″ springform pan. Simply halve the recipe (for the crust, filling, and topping). Bake time will be about 60-70 minutes. You can reduce the sizes of the water bath pans to 8″ round and 10″ round sizes or use the same ones I have linked here.
  8. Make in the Instant Pot: you can make this exact cheesecake in a smaller size with my Instant Pot cheesecake recipe. 
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1slice | Calories: 434kcal | Carbohydrates: 57g | Protein: 19g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 767mg | Potassium: 420mg | Fiber: 1g | Sugar: 44g | Vitamin A: 4328IU | Vitamin C: 1mg | Calcium: 378mg | Iron: 2mg

Hi, I'm Lynn! I'm a mom, a self-taught baker, a biscotti lover, and a sprinkle enthusiast. My goal in this instant gratification, fast-paced world is to help you discover that scratch baking is absolutely something you can do. Recipes for beginners and experts alike!

5 from 2 votes

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4 Comments

  2. 5 stars
    MAKE THIS CHEESECAKE — YOU WILL NOT REGRET IT!! This cheesecake is absolutely delicious!! I made it for Mother’s Day last year & everyone still raves about it. It is not overly sweet & the goat cheese adds a subtle but perfect zing to the flavor profile. The crust is so much more interesting than a regular graham cracker crust. I thought the topping was incredible, but my kids are not big on nuts & they enjoyed the cheesecake without the topping.

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