Just wanted to let you know that this tangy-sweet goat cheese cheesecake is sponsored by my friends over at World Vision!
This creamy Goat Cheese Cheesecake is topped with cinnamon honey apples! Deliciously sweet and a bit tangy; gluten free and grain free, too!
Table of Contents
You’re looking at your TRUE and official welcome into the world of adulthood desserts.
Why You Will Love This Recipe
Honestly cannot even get over how the slight tanginess of the goat cheese just creeps through the velvety-smooth-spirals of cream cheese and dances around the tip of your tongue with that HONEY, and those TENDER-crisp, buttery sweet apples. And then that gluten free graham cracker crust CRUNCH?
OH.MY.GOSHHH. It’s like the healthy cheesecake baked apples GREW UP.
It’s the kind of cheesecake that you might think sounds a little weird because, liiike uhh, goat cheese? Isn’t that for savory food like quinoa crusted chicken with goat cheese?
And, I’m just here to tell you that is F-A-L-S-E.
This mostly-sweet-but-just-a-little-bit-savory goat cheese cake is going to be the dessert that you never knew you needed until NOW.
How Goat Products Change Lives
Did you know that goats can change EVERYTHING in Third-World countries?
Goat milk provides protein to help kiddos grow up strong, and extra goat milk can be sold to help struggling families earn money for their life necessities. Their manure also helps fertilize crops and vegetable gardens!
What seems like not-so-big a deal here, can actually be life-changing for someone else across the World!
Donating a goat through the World Vision Catalog is a small step that YOU can do to help change the life of those people across the world! When one of World Visions sponsored families received a goat, one of them remembers saying “when I received the goats, I told myself here comes the freedom.” (You can read the whole story HERE.)
We are SO lucky here in the USA that we can do awesome stuff like shove our face full of goat cheese cheesecake, but imagine what your donation of a goat might do for someone else?
Ingredients Needed
Cheesecake has to be one of my most FAVORITE desserts because it’s so rich and creamy, full of healthy fat and just so insanely delicious! This recipe is creamy as can be and is topped with the most warm and cozy honey cinnamon apples that finish it off so perfectly. If you’re wanting to make a goat cheese cheesecake without cream cheese, this is pretty close as it only uses a small amount of cream cheese, combined with greek yogurt and goat cheese. You and your crew are going to be obsessed with this cheesecake, I guarantee it! Here’s what you will need to make your own:
- 1 Graham Cracker Crust
- Raw Organic Cane Sugar
- Goat Cheese
- Reduced Fat Cream Cheese
- Non-fat Greek Yogurt
- Eggs
- Vanilla
- Cinnamon
- Apples
- Lemon Juice
- Butter
- Honey
- Cinnamon
How to make Goat Cheese Cheesecake
Beat
Turn on the oven so that it can preheat while you work. Add the sugar, goat cheese and cream cheese to a large bowl and beat, using an electric hand mixer, until smooth. Add in the greek yogurt, eggs, vanilla and cinnamon and beat until JUST combined.
Prepare
Wrap the bottom of your crust pan in a slow cooker liner, then very tightly with 2 layers of aluminum foil. Place it into a roasting pan, then pour in the cheesecake mixture, evenly spreading it out. Fill up the roasting pan with water until it’s halfway up the springform pan.
Bake
Place the roasting pan in the oven and bake until the outside is set, and only a small circle in the middle is jiggly. Turn off the oven and crack the oven door a bit, letting it sit for a bit longer.
Chill
Once cooled, cover and refrigerate a few hours or overnight, if possible.
Make the Apples
Toss the apples in lemon juice. Melt the butter over medium heat in a pan, then add the apples and cook until they soften. Add in the cinnamon and honey and continue cooking until the apples are fork tender. Transfer them to a bowl to cool off.
Assemble
Release the cheesecake from the springform pan, then arrange the apples on top.
Serve
Slice the cheesecake and DEVOUR!
Top Tips for Making Goat Cheese Cheesecake Gluten Free
- Don’t Overmix: When beating in the greek yogurt and eggs, only blend until the mixture is JUST combined. Over-beating can cause too much air to get into the cheesecake, causing it to fall flat when baking.
- Chill Overnight: I find the cheesecake’s texture is best when left to chill overnight in the fridge, so if you have the time, that’s what I recommend!
- Drizzle the Honey: Once you slice and serve the cheesecake, take a bit of the leftover cinnamon honey from the apple bowl and drizzle it over each slice- delicious!
Storage- Fridge and Freezer
This delicious cheesecake will last up to 5 days when stored in an airtight container in the fridge. To freeze your cheesecake, wrap it tightly in plastic wrap and then place it in an airtight container or a freezer style ziploc bag. It will last up to one month in the freezer.
Other Recipes You Might Like:
Quinoa Crusted Chicken with Goat Cheese
Baked Balsamic Goat Cheese Stuffed Pomegranate Chicken
Paleo Vegan Apple Crisp with Coconut Flour
Healthy cottage cheese cheesecake
Goat Cheese Cheesecake
Ingredients
- 1 Gluten free Graham Cracker Crust, baked in a 9 inch springform pan (click for the recipe)*
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
Instructions
-
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! ***
Notes
**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
Nutrition
Goat Cheese Cheesecake
Ingredients
- 1 Gluten free Graham Cracker Crust, baked in a 9 inch springform pan (click for the recipe)*
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
Instructions
-
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! ***
Notes
**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
Nutrition
THIS POST IS SPONSORED BY MY FRIENDS AT WORLD VISION THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
Stay in touch with World Vision on social media:
Facebook/ Twitter / Instagram / YouTube
Read more about how goats impact lives HERE, or click HERE to donate a goat!
Calories from Fat 194
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 13 POINTS+: 10 . OLD POINTS:8
(per 1/12 of the cheesecake)
STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, AND TWITTER!
The post Goat Cheese Cheesecake with Honey Cinnamon Apples appeared first on Food Faith Fitness.
