Blackberry Goat Cheese Cheesecake

A Traditional New York Style Cheesecake Recipe, with a twist!  A few ounces of Goat Cheese add a distinctive Tangy flavor to this Rich and Creamy Dessert Recipe, and a Crunchy Chocolate Cookie Crust and fruity Blackberry Topping take it to a whole new level!  Plus tips on how to avoid a soggy crust.

Blackberry Goat Cheese Cheesecake | Baking a Moment

Oh my gosh, am I ever excited to share this post with you today!

I have teamed up with over 60 other food bloggers to celebrate National Cheesecake Day!!!  Make sure you scroll all the way to the bottom so you can see the list of all the bloggers and all the fabulous cheesecake recipes!  You’re sure to find at least a few to float your boat 😉

As soon as I was invited to participate, I knew I wanted to make something with goat cheese.  I have made no secret about my love of all things goat.  Remember this cajeta?  <–It’s goat’s milk caramel and it’s seriously to die for.  I just can’t get enough of the creamy, tangy stuff!

Blackberry Goat Cheese Cheesecake | Baking a Moment

This cheesecake recipe is just as creamy, light, and rich as a traditional New York cheesecake, but with the addition of a few ounces of goat cheese.  It’s not overwhelmingly goat-y, just a hint.  Just enough to let you know that this cheesecake is a special cheesecake.  😉

One of the things I love so much about goat cheese is that it works so well in both savory and sweet dishes.  To complement all the creamy goodness, I chose to top my cake with a quick blackberry compote.  This is such a great time of year for berries and I wanted to be sure to get at least one or two good blackberry recipes on the blog while they last!

Now here is where I might lose some of you, if I haven’t already with all the goat talk:  Sage.  Blackberries and sage are a match made in heaven.  It only takes one little sage leaf (keep it subtle) to bring this topping to a whole different level!  All together, the flavors of goat cheese, blackberries, and sage, along with this chocolate-y cookie crust… it’s like, cue the choir of angels!

Speaking about crust, I used Famous Wafers here but you could also use crushed up Oreos or Oreo crumbs, if you can find them.  If all else fails, my dark chocolate graham cracker recipe would be perfection!

Blackberry Goat Cheese Cheesecake | Baking a Moment

After years of struggling with a soggy cheesecake crust (from baking in a springform pan in a waterbath= #leakymess) I finally threw in the towel and decided to just use a regular cake pan.  This cheesecake bakes up at a petite 8 inches in diameter and 1 1/2 inches high (sans blackberry topping).  Here are a few tips to ensure that your cheesecake comes out in one piece, with a nice crunchy crust:

  1. Spray the pan with baking spray.
  2. Line the pan with a circle cut from parchment paper.
  3. Allow the baked cheesecake to chill overnight in the fridge before turning it out of the pan.
  4. Run a thin knife around the perimeter, to loosen.
  5. Warm the outside of the pan with a hot, damp kitchen towel.
  6. Flip it upside-down onto a plate.
  7. Flip it right side up onto a serving platter.

I had no issues whatsoever.  But, if you’re a nervous Nellie, go ahead and use a 9-inch springform pan, just be sure to double the recipe 😉

Blackberry Goat Cheese Cheesecake | Baking a Moment


Blackberry Goat Cheese Cheesecake

A Traditional New York Style Cheesecake Recipe, with a twist! A few ounces of Goat Cheese add a distinctive Tangy flavor to this Rich and Creamy Dessert Recipe, and a Crunchy Chocolate Cookie Crust and fruity Blackberry Topping take it to a whole new level!


For the Chocolate Cookie Crust:
  • ½ (9-ounce) package Famous Wafers (about 2 dozen wafers)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons dark brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon kosher salt
For the Goat Cheese Cheesecake:
  • 8 ounces softened cream cheese
  • 6 ounces softened goat cheese
  • ½ cup granulated sugar
  • 2 large eggs
  • ¾ cup sour cream
  • 1 teaspoon vanilla extract
For the Blackberry Sage Compote:
  • 18 ounces (3 small baskets, or about 3½ cups) fresh blackberries, divided
  • ½ cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 fresh sage leaf
  • juice of half a lemon


Make the Chocolate Cookie Crust:
  1. Place the Famous Wafers in the bowl of a food processor and process finely.
  2. Add the melted butter, brown sugar, cocoa, and salt, and process until well mixed.
  3. Finely mist an 8-inch diameter cake pan with non-stick spray, and line the pan with a circle of parchment.
  4. Press the cookie crumb mixture into the bottom of the pan.
Make the Goat Cheese Cheesecake:
  1. Preheat the oven to 350 degrees F.
  2. Place the cream cheese and goat cheese in a large mixing bowl, and beat until creamy. Add in the sugar and whip until fluffy. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Add the sour cream and vanilla, and mix until smooth. Scrape the bottom and sides of the bowl, and mix once again to be sure the batter is not lumpy.
  3. Pour the batter into the prepared pan, and place into a larger baking dish. Place in the oven and fill the larger dish with about an inch of water. Bake for 45 minutes or until set in the middle.
  4. Leave the baked cheesecake in the oven, oven door propped open with a wooden spoon, for about an hour or until the cheesecake is completely cooled. Refrigerate overnight before removing from the pan.
Make the Blackberry Sage Compote:
  1. Place 1 cup of the blackberries in a small pot with the sugar, water, and cornstarch. Bring to a boil, then reduce to simmering and cook for about 5 minutes, or until thickened. Mash the berries, add the sage, and allow to steep until slightly cooled.
  2. Remove the sage leaf and stir in the lemon juice. Pour the mixture over the remaining berries and toss to coat. Spoon the compote over the cheesecake.

Goat Cheese Cheesecake Filling recipe adapted from Ann Burrell.

Blackberry Goat Cheese Cheesecake | Baking a Moment

Now if that wasn’t enough to get your mouth watering, check out this amazing list of fabulous cheesecake recipes:

Baked Cheesecakes:

No Bake Cheesecakes:

Cheesecake Beverages:

Cheesecake Cookies and Bars:

Cheesecake Desserts and Treats:

Frozen Cheesecakes and Treats:

Can you even?!?

I’ll be talking to you again on Friday; my good friend and blog designer Lisa from Sweet2Eat Baking was kind enough to create a lovely guest post for me, while I scramble to get caught up again after my whirlwind travel tour last week.  You guys are going to love what she made for us!

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    • says

      Aw, thank you so much Roxana for inviting me! I had so much fun with this and I can’t wait to start drooling over all the fabulous cheesecake creations. You’ve done an amazing job organizing! Thanks for stopping by and for the sweet comment <3

    • says

      Thanks sweetie, but I don’t think I will own gifs until I get photoshop instead of relying on this ghetto app I’m using that makes everything grainy and dark. Lol! It’s probably about time I get off the pot and just go for it!

  1. says

    Seriously impressive. I love that you baked it in a cake pan. I’ve pretty much thrown in the towel with big cheesecakes and stick to muffin pan size, but maybe I’ll try again. My issue wasn’t so much the crust as always getting a crack in the middle of the cake… even with water baths, etc.
    This is such a beautiful cake and I love the flavor combo. Pinned!

  2. says

    I’ve made a goat cheese cheesecake before, and I was pleasantly surprised at its deliciousness. Now topping with blackberries makes it even better! Another stunning dessert, Allie!

  3. says

    Wow, Allie, this cheesecake is stunning! Seriously gorgeous! And I love the flavors you used – so unique and interesting. Great tips on the crust too – I still haven’t made a real cheesecake so I will definitely need all the help I can get when I make my first attempt! Happy Cheesecake Day!

  4. says

    Yup, I think I’m going to bake my cheesecakes in a cake pan from now on too. No matter how tightly I wrap the cheesecake pan, water from the water bath ALWAYS seeps in. This is gorgeous, Allie. Absolutely stunning. I’m not a fan of goat cheese (gasp, faint – I know!) but your cheesecake looks perfect. I love the big delicious pile of ripe blackberries on top.

  5. says

    Whenever I see sweets with herbs and spices in them, I know I am going to love it. This cheesecake is the real deal, Allie! I love your tips for keeping the cheesecake from getting soggy, too! The goat cheese with sage/blackberry compote would be a fantastic flavor combo for a cheese plate too. I’ll have to keep that in mind!

  6. says

    Oh, my double goodness, Allie! Goat cheese is an absolute favorite in our house for sweet OR savory but I’ve never thought to use it in cheesecake. You are a genius!

    • says

      Wow thanks so much Stacy! I’m so glad to hear that you like goat cheese because I am totally in love with it. It was awesome in this cheesecake, but I really can’t take too much credit because the filling recipe was by Ann Burrell. Girlfriend knows what’s up! Anyways thank you so much for stopping by and for the sweet comment!

  7. says

    Cheesecake is my favorite food ever, and this day is the best day ever except that I didn’t know how to participate with y’all! I’m just drooling over my computer instead. I hope to be a part next year, and love this recipe!!

    • says

      Oh ya definitely try to join up with us next year, if Roxana decides to organize it again! Do you know Roxana? Her blog is Roxana’s Home Baking- it’s awesome! Thank you so much for the sweet comment, Shikha; I’m so glad you’re enjoying Cheesecake Day!

    • says

      Thank you so much Mind Over Batter! And ya I am so over the leaky springform pan thing. Even with foil it never works right for me. This was way better, lol! Thanks so much for dropping by and Happy Cheesecake Day!

    • says

      Oh I’m so glad to hear it! I was a little nervous that the goat cheese wouldn’t be most people’s taste. It’s a fave of mine too and especially with berries! Thanks so much for dropping by, Denise, and for the sweet comment too 😉

  8. says

    I seriously gawked at this when I first saw it yesterday. This is amazingly beautiful and it looks so juicy too (is that kinda weird that I said that). Whatevs. It’s great Allie. Bravo!!

  9. says

    Ooooo I love that you used goat cheese in here! I keep meaning to use it in desserts but just never remember! And with the blackberries … this looks awesome Allie!

  10. says

    I can’t even put into words how amazing this cheesecake looks and sounds. Goat cheese AND blackberries..YUM! Goat cheese cheesecake is just a fantastic idea. Actually, goat cheese in ANYTHING is fantastic. Pinned!

    • says

      I couldn’t agree more, Shaina! I am a huge fan of goat cheese- I just can’t get enough of the stuff, on crackers, in salads, and even in my cheesecake! Thank you so much for the sweet comment; I had such a blast celebrating cheesecake day with all of you fabulous bloggers 😉

  11. says

    I’m loving the sage and blackberries’ combination Allie! This cheesecake looks ABSOLUTELY GORGEOUSSSSSS!!!!! I’ve never really eaten goat’s cheese before but I love cheese in general so I know I’m going to be enjoying this cheesecake A LOT!!!!! <3

  12. says

    Oh Allie, this cheesecake is absolutely gorgeous! The goat cheese is such a creative and nice touch and it sounds amazing with the blackberries and sage :) So tasty and elegant – pinning :)

  13. says

    First of all, that photo belongs in a frame up on the wall because it’s stunning. Second, this is so happening in my kitchen ASAP because I’m obsessed with goat cheese and with adding herbs to fruit. Love, love, love!

  14. says

    GOATS CHEESE IN A CHEESECAKE?! Girl, you crazy but genius!! Why did I never think of this before?! Ahhh drool!! My 2 favourite ever things in ONE tin D: Looks incredible Allie!

  15. says

    Goat cheese is one of my favorite cheeses ever, yet I don’t think I’ve made a cheesecake with it. Can’t wait to get my hand on some fresh berries and try this.

  16. happyfoodholly says

    What a stunning dessert! I love fresh blackberries, and you sure hit it right out of the ballpark!

    • says

      Gee thanks Holly! It was a winner with the hubby and I- and I ended up giving most of it away to my mom to bring to her office. It got rave reviews! I’m so happy you liked it- thanks so much for stopping by and for the sweet comment! 😀


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