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Goat Cheese Cheesecake

This creamy Goat Cheese Cheesecake is topped with cinnamon honey apples! Deliciously sweet and a bit tangy; gluten free and grain free, too!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Chilling 8 hours 20 minutes
Total Time 1 hour 50 minutes
Servings 12 People
Calories 350kcal
Author Taylor


For the cheesecake:

  • 3/4 Cup Raw organic cane sugar
  • 12 Oz Goat cheese, At room temperature
  • 8 Oz Reduced-fat cream cheese, At room temperature
  • 1 Cup Plain, non-fat Greek yogurt, At room temperature
  • 3 Eggs, At room temperature
  • 1 Tbsp Vanilla extract
  • 2 tsp Cinnamon

For the apples:

  • 4 Small apples, sliced 1/4 inch thick (I used honey crisp)
  • Squeeze of lemon juice (about 1/4 a small lemon)
  • 3 Tbsp Butter
  • 1/3 Cup Honey
  • 1 tsp Cinnamon


  • Preheat your oven to 325 degrees.
  • In a large bowl, beat together the sugar, goat cheese and cream cheese using an electric hand mixer until very smooth and well combined, stopping to scrape down the sides as necessary.
  • Add the Greek yogurt, eggs, vanilla and cinnamon and beat until JUST combined. You don't want to beat it too much or the cheesecake will have too much air in it and sink when baking.
  • Remove your graham cracker crust from the freezer and wrap the bottom first with a slow cooker liner and then very tightly with 2 layers of wide, heavy duty aluminum foil**. Place the pan into a large roasting pan.
  • Pour the cheesecake onto the crust and smooth out evenly. Transfer to the middle rack of your oven and fill the roasting pan with water so that it comes half way up the springform pan. *
  • Bake until the outside is set, and a small circle in the center is jiggly, about 55 mins to 1 hour. Turn the oven off and crack the door slightly, letting the cheesecake sit in the oven for 15 minutes. Then, transfer to the counter to cool completely.
  • Once cooled, cover and refrigerate for at least 8 hours, but best if overnight.

To make the apples:

  • Toss the sliced apples in lemon juice.
  • Melt the butter in a LARGE, high-sided pan over medium/high heat. Add in the apples and cook until they begin to soften, about 9-10 minutes, tossing frequently.
  • Add in the honey and cinnamon and cook until the apples are fork tender and the honey begins to thicken and reduce, about 5 minutes. Transfer to a bowl and chill until the apples are cool enough to handle, about 20 minutes.
  • Run a sharp knife around the outsides of the Springform pan, and then release the sides from the pan. Arrange apples in concentric circles atop cheesecake, making sure to really coat them in the syrup.
  • Slice, drizzle each slice with any honey syrup left in the bowl, and DEVOUR! ***



*You can fill with water before putting in the oven if you wish, I just always spill, so I find it easier to use a large water pitcher to fill after it's in the oven!
**It is VERY important to follow the steps to line the bottom of your pan properly. Or, you risk getting water in and your crust will be totally soggy. I use THESE INSTRUCTIONS.
***The apple circle on top is difficult to cut through so, if you don't care about it being as pretty, you can also just dice the apples and serve them scooped over the cake after slicing.
****This cheesecake is best served fresh, otherwise it sits in the juices and the crust softens
Serve cheesecake cold, to keep the crust crunchy
Total time includes making the crust


Serving: 1slice | Calories: 350kcal | Carbohydrates: 30.3g | Protein: 11.6g | Fat: 21.5g | Saturated Fat: 11.1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.9g | Cholesterol: 95mg | Sodium: 211mg | Potassium: 77mg | Fiber: 2.3g | Sugar: 26.4g | Vitamin A: 690IU | Vitamin C: 2.8mg | Calcium: 86mg | Iron: 1.3mg