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

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!

Blackberry Goat Cheese Cheesecake | Baking a Moment

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4.50 stars (4 ratings)

Blackberry Goat Cheese Cheesecake

Servings: 10
Prep Time: 45 minutes
Cook Time: 45 minutes
Chill Time: 9 hours
Total Time: 10 hours 30 minutes
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:

For the Goat Cheese Cheesecake Filling:

  • 8 ounces (226.8 g) cream cheese,, softened
  • 6 ounces (170.1 g) goat cheese,, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 eggs, (large)
  • 3/4 cup (172.5 g) sour cream
  • 1 teaspoon vanilla extract

For the Blackberry Sage Topping:

  • 18 ounces (510.29 g) fresh blackberries, (about 3 1/2 cups), divided
  • 1/2 cup (100 g) granulated sugar
  • 2 tablespoons water
  • 1 tablespoon (14.79 g) cornstarch
  • 1 fresh sage leaf
  • 1 tablespoon lemon juice, (juice of half a lemon)


Make the Chocolate Cookie Crust:

Make the Goat Cheese Cheesecake Filling:

  • Preheat the oven to 350 degrees F.
  • 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.
  • 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.
  • 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 Topping:

  • 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.
  • 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.
Calories: 368kcal, Carbohydrates: 39g, Protein: 8g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 84mg, Sodium: 310mg, Potassium: 189mg, Fiber: 3g, Sugar: 30g, Vitamin A: 849IU, Vitamin C: 11mg, Calcium: 92mg, Iron: 1mg
Cuisine: Dessert
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.


  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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