Comments on: Goat Cheese Cheesecake With Roasted Honey Walnut Topping

By: Lynn

Lynn — Sun, 04 Oct 2026 12:40:54 +0000

In reply to Jane. Thank you, Jane!

By: Jane

Jane — Fri, 02 Oct 2026 16:41:01 +0000

This was one of the best cheesecakes I have ever made! Thank you for the clear instructions and delicious end result!!!

By: Lynn

Lynn — Tue, 07 Apr 2026 11:36:02 +0000

In reply to Cami.

Thanks so much, Cami! This cheesecake is a hidden gem on my site– I’m so glad you found it 🙂

By: Cami

Cami — Mon, 06 Apr 2026 19:52:24 +0000

Absolutely loved this recipe, not too sweet. Excellent with a little vanilla (or rosemary infused) custard and some caramel whipped cream.

By: Lynn

Lynn — Mon, 28 Jul 2025 10:50:21 +0000

In reply to Camelia. You're using 325ºF (162ºC) the entire time.

By: Camelia

Camelia — Mon, 28 Jul 2025 10:48:15 +0000

You talk about the internal temperature of the cheesecake, and give a temperature for roasting the nuts, but you don’t actually give a temperature to cook the cheesecake????

By: Lynn

Lynn — Sat, 08 Feb 2025 16:33:49 +0000

In reply to Jess. Thank you so much, Jess!

By: Jess

Jess — Sat, 08 Feb 2025 14:56:11 +0000

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.

By: Lynn

Lynn — Wed, 22 Jan 2025 14:55:41 +0000

In reply to Lauren. HA! I love this. Thanks, Lauren!

By: Lauren

Lauren — Sun, 19 Jan 2025 18:42:48 +0000

Do everything Lynn says! Every time! This cheesecake is bomb.