Goat Cheese and Honey Cheesecake with Honey Whipped Cream

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Sharing something a little bit different today…Goat Cheese and Honey Cheesecake with Honey Whipped Cream! Silky, tangy, perfectly sweet, and so delicious. It’s like the classic dessert you know and love, but so much better. Made with a combination of goat cheese and cream cheese, sweetened entirely with fresh local honey, and baked atop of super simple three ingredient graham cracker crust! Finish with a simple homemade honey whipped cream and fresh figs. You couldn’t ask for a better treat to bake all year long, but especially during early Summer and Fall! So. GOOD!

honey being drizzled over sheet cheesecake with two forks, jar of honey, fresh figs, and flowers around

About The Recipe

It’s March and it’s time to share a new cheesecake recipe! Can you believe the last cheesecake we shared was back in December? Time seriously flies, but I could not be more excited to share this new recipe with all of you. It’s a combination of some of my favorite things. Goat cheese + honey + graham crackers? Yes, PLEASE!

If the flavor combination sounds a little weird to you, I promise it’s worth a try. Every bite is seriously the silkiest cheesecake you’ve ever had!

Though, making this cheesecake wasn’t the easiest treats to bake. Our first test bake stuck to our pan and was a little bit underbaked. The whole middle just ripped entirely out of the cheesecake! It was definitely laughable, but we were able to try it.

It tasted absolutely delicious, but it really was a mess! So, on our second bake, we were able to fix our mistakes and it turned out absolutely perfect. Even my mom, who doesn’t love cheesecake (or the combo of goat cheese and honey!), absolutely adored this cheesecake!

It’s a seriously rich dessert, but I would eat this whole thing by myself if I could.

close up of cheesecake with flowers and fresh figs on top with slice missing

Seriously, if you’ve been looking for a dessert to make during Fig season, it NEEDS to be this cheesecake because it is the perfect compliment to fresh figs. It’s so simple to make, but seriously delicious! Especially when you finish it with the simple honey whipped cream.

It makes every bite creamy, silky, smooth, and just SO. GOOD.

Plus, it’s a dessert that isn’t too sweet, which is a total win!

Why You Should Bake This Goat Cheese Honey Cheesecake ASAP!

  • Seriously the silkiest cheesecake EVER!
  • Simple to make and bakes in 30 mins.
  • It’s entirely sweetened with honey.
  • The perfect combination between tangy and sweet.
  • Works wonderful with fresh fruit like figs and berries.
  • Can be baked all year long!
angled photo of cheesecake with honey drizzled across on top of parchment paper with two forks behind and honey jar

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Graham Cracker Crust:

  • Honey Graham Crackers
  • Granulated Sugar
  • Melted Butter
graham crackers, sugar, and melted butter on marble surface

For The Cheesecake:

  • Cream Cheese
  • Goat Cheese
  • Large Eggs
  • Clover Honey
  • Heavy Cream
  • Vanilla Extract
salt, heavy cream, eggs, goat cheese, cream cheese, vanilla, and honey on marble counter

For The Whipped Cream:

  • Heavy Whipping Cream
  • Clover Honey
heavy cream and honey on marble surface

How To Make Goat Cheese Cheesecake

Step 1: Make the crust

In the bowl of a food processor, pulse graham cracker sheets to fine crumbs.

Mix in sugar.

Add butter and pulse until well combined.

Dump crust into a greased and lined cake pan. Tightly pack down and set aside.

Step 2: Make the filling

With an electric mixer, beat goat cheese and cream cheese until light and fluffy.

Add eggs and yolk, one at a time, beating well in between each addition. Be sure to stop the mixer and scrape down the sides and the bottom of the mixer to ensure the eggs and cheese mixture are fully incorporated with no lumps.

Stir in the honey.

Mix in the heavy cream and vanilla.

Step 3: Pour into pan and bake

Pour the filling over the crust and place in a large sheet cake pan. Place in the oven and pour boiling water into the sheet cake pan, careful not to get any water into the cheesecake. Close the oven door and bake for 35 minutes. Take out of the oven and let cool completely in the water.

Once cooled, remove from the water and cover with foil. Refrigerate for 3-4 hours.

Step 4: Turn out cheesecake

Place 6 inch cake board over the cheesecake. Turn the cake pan upside down onto plate. Gently heat the bottom of the cake pan with a blow torch until cheesecake releases. Remove pan and invert onto plate. Remove cake board quickly.

Step 5: Make topping

In a large large mixing bowl, combine heavy cream and honey. Beat until medium peaks, about 2-3 minutes.

Step 6: Decorate

Top cheesecake with whipped cream and decorate as desired.

Decorating Ideas

When it comes to this cheesecake, the possibilities are pretty much endless! Here are some of our favorite ways to decorate this delicious dessert:

  • Use the honey whipped cream to pipe a design onto the cheesecake. Depending on the time of year you’re serving this cheesecake, you can pipe just about anything! You can also just keep it simple.
  • Fresh fruit is a great way to add some much needed color to this cheesecake! Blackberries, raspberries, blueberries, and figs are some of our favorites to top this cheesecake. Bonus? It helps cut some of the richness of the cake!
  • Edible flowers make a great addition to this beautiful cheesecake.
  • A drizzle of honey not only enhances the flavor of this cheesecake, but it’s also really pretty!

What Type of Honey to Use For This Cheesecake

While clover honey is always the best, you can use what’s available to use in the grocery store! We recommend using a honey that’s mild, but you still like the flavor of it. Honey is the complimenting flavor and used as the sweetener. Be sure to use something that’s not too dark and intense.

close up side shot of cheesecake with fresh figs and flowers

Cake Pan or Springform?

While you can use a springform for this recipe, the cake pan is actually a lot easier! If you’ve ever tried unlocking a springform, you know the struggle. With a cake pan, you really don’t need to worry about it! Oh, and the best part? You don’t have to worry about water leaking into your cheesecake and ruining it! It’s a total win-win.

Water Bath Tips & Tricks

If you’re nervous about baking in a water bath, you don’t need to be! It helps prevent cracks in your cheesecake AND helps keep it from browning. It’s a wonderful, but also intimidating thing that every baker has to overcome. We’re here to help! All you need is a large pan and your cheesecake!

Once ready to bake, place the cheesecake in the large pan and set it on the middle oven rack. With a pot or tea kettle of boiling water, slowly pour the water into the pan. Slowly close push the oven rack back, careful not splash any water into the cheesecake and close the door.

See? It sounds more complicated than it is, but I promise your cheesecake will thank you. If you’re still a little uneasy, here are a few things you can do to make life easier for you.

  • Use a tea kettle to boil the water. This way, it already has a spout and it’s easier to direct the water.
  • Fill the pan until you have 1/2 inch – 1 inch of water.
  • Place the large pan in the oven before you add the water. This helps prevent a lot of spilling!
  • Don’t be nervous! Just remember that whatever happens, happens! Take a deep breath and enjoy the time in the kitchen 😊
front shot of goat cheese and honey cheesecake with fresh figs, flowers, and jar of honey

Expert Tips

  • Do not leave large chunks of graham cracker when grinding. It needs to be about the consistency of sand. Alternatively, you can purchase graham cracker crumbs and use 1 cup.
  • When making the crust, do not add more butter than what’s stated in the recipe card. If you add more butter, it will become greasy when baked.
  • When packing down the crust, it’s best to use a metal measuring cup to ensure a tight and even pack.
  • Be sure to mix the cream cheese, goat cheese, and eggs VERY well. Scrape down the sides often to ensure no lumps.
  • Once the eggs are added, try not to beat or mix too much. Eggs will retain air and give extra (and unwanted) lift to this cheesecake. That causes cracks!
  • Don’t be intimated by the water bath. Read above for a few tips to help.
  • When the cheesecake is baking, DO NOT open the oven door. You will lose all the moisture in the oven and it’ll either cause the cheesecake to sink or crack.
  • Do not over bake this cheesecake! Follow the baking times and instructions listed in the recipe card below for best results.
  • Once the cheesecake is done, let it cool completely in the water bath.
  • When the cheesecake is at room temperature, cover with aluminum foil and place in the fridge overnight.
  • If the cheesecake does not pull away from sides of pan after cooling, run a thin-bladed knife dipped in hot water around the edge of the cheesecake to loosen it.

When you make this Goat Cheese Honey Cheesecake with Honey Whipped Cream, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

pulled back shot of honey being drizzled over sheet cheesecake with two forks, jar of honey, fresh figs, and flowers around

Goat Cheese and Honey Cheesecake with Honey Whipped Cream

Traci
Rich, silky smooth, tangy, and perfectly sweet. This Goat Cheese and Honey Cheesecake with Honey Whipped Cream is the perfect dessert to make all year long! Bonus? This cheesecake is ready in about 5 hours. SO. GOOD.
5 from 2 votes
Prep Time 20 mins
Cook Time 45 mins
Refrigeration Time 4 hrs
Total Time 5 hrs 5 mins
Course Desserts
Cuisine American
Servings 12
Calories 336 kcal

Ingredients
 

Graham Cracker Crust

  • 8 graham crackers
  • 1 ½ Tablespoons granulated sugar
  • 3 Tablespoons salted butter, melted

Cheesecake

  • 1 cup goat cheese, room temperature
  • 1 cup cream cheese, room temperature
  • Pinch salt
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • ½ cup mild honey
  • ¼ cup heavy cream
  • ¼ teaspoon vanilla

Topping

  • 1 cup heavy cream, cold
  • 1 Tablespoon mild honey

Instructions

Crust

  • Heat oven to 325 degrees F.
  • Spray an 8-inch cake pan with cooking spray.
  • Line with parchment paper. Set aside.
  • Place graham crackers in the bowl of a food processor.
  • Process until finely ground.
  • Add sugar.
  • Pulse to combine.
  • Add melted butter.
  • Pulse to combine.
  • Turn out into prepared pan.
  • Press evenly on bottom of pan. Set aside.

Cheesecake

  • With an electric mixer, beat goat cheese and cream cheese until light and fluffy.
  • Beat in eggs and yolk, one at a time, beating until fully incorporated after each addition.
  • Stir in honey.
  • Mix in heavy cream and vanilla.
  • Pour into prepared crust.
  • Set cheesecake into a larger sheet cake pan or casserole.
  • Fill halfway with boiling water, being careful not to get any in the cheesecake.
  • Bake for 40-45 minutes, until just set.
  • Allow to cool.
  • Remove pan from water and dry off bottom and sides.
  • Refrigerate for 3-4 hours, until cold.
  • Remove pan from refrigerator.
  • Turn upside down over a cake circle, or plate.
  • Heat bottom briefly with a kitchen torch.
  • As soon as cheesecake releases, remove pan, peel off parchment, and turn cheesecake upright onto serving plate.

Topping

  • Combine heavy cream and honey.
  • Beat with an electric mixer until soft peaks form.
  • Spread or dollop on top of cheesecake before serving.

Notes

  • Do not leave large chunks of graham cracker when grinding. It needs to be about the consistency of sand. Alternatively, you can purchase graham cracker crumbs and use 1 cup.
  • When making the crust, do not add more butter than what’s stated in the recipe card. If you add more butter, it will become greasy when baked.
  • When packing down the crust, it’s best to use a metal measuring cup to ensure a tight and even pack.
  • Be sure to mix the cream cheese, goat cheese, and eggs VERY well. Scrape down the sides often to ensure no lumps.
  • Once the eggs are added, try not to beat or mix too much. Eggs will retain air and give extra (and unwanted) lift to this cheesecake. That causes cracks!
  • Don’t be intimated by the water bath. Read above for a few tips to help.
  • When the cheesecake is baking, DO NOT open the oven door. You will lose all the moisture in the oven and it’ll either cause the cheesecake to sink or crack.
  • Do not over bake this cheesecake! Follow the baking times and instructions listed in the recipe card below for best results.
  • Once the cheesecake is ready to come out of the oven, let it cool completely in the water bath.
  • When the cheesecake is at room temperature, cover with aluminum foil and place in the fridge overnight.
  • If the cheesecake does not pull away from sides of pan after cooling, run a thin-bladed knife dipped in hot water around the edge of the cheesecake to loosen it.

Nutrition

Serving: 1sliceCalories: 336kcalCarbohydrates: 23gProtein: 7gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 117mgSodium: 239mgPotassium: 88mgFiber: 1gSugar: 18gVitamin A: 967IUVitamin C: 1mgCalcium: 77mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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