Wednesday, November 24, 2010

Goat Cheese Cheesecake with Pineapple Vanilla Compote

Today we are in Kentucky for my stepbrother's graduation from basic training.

We are having a great trip so far but will not be enjoying our Thanksgiving meal until Friday. At least not the home cooked meal anyway.

But before Thanksgiving I thought I would share just one more idea for a Thanksgiving dessert.

Something that is a bit untraditional but absolutely amazing in every way.

I made this cheesecake for a dinner party (of course, what else do I make these things for??).

This cheesecake was chosen for my Facebook baking group for this month and I'm so glad I made it.

Not only was this the first (and so far only) cheesecake I've ever made, it was freaking good!

I will confess to you...I don't like cheesecake.

But I ate this cheesecake for dessert, breakfast and snack.

I was not the only person who dislikes cheesecake at that dinner party. And I also was not the only cheesecake hater that ate an entire piece of this cheesecake that night.

It was that delicious!

I seriously cannot say enough good things about this cheesecake. It was quick and easy to make. It was perfect for a special, or simple, dinner. It was still delicious the next day. And I am still dreaming of it. I may need to make it again when I get home.

I know some of you may be a bit leery of the idea of adding goat cheese to the cheesecake. But I swear, you can't even taste it. It actually reduces the tang of the cream cheese from the cake.

This cake is definitely going to become a staple of mine. I cannot wait to have it again.

So when you make this cheese cake, because at this point you pretty much have to, please invite me over so I can have some with you.

Here's how you can make this cake for me:

Grab your ingredients: granulated sugar, cream cheese, eggs, goat cheese, sour cream, vanilla extract, unsalted butter, salt and gingersnap cookies (or crumbs).

Process or crush the gingersnaps until they are crumbs. Mix the gingersnap crumbs with the melted butter, sugar, and salt until well combined.

Press the crumb mixture into the bottom and about 3/4 of the way up the sides of a buttered 9 inch springform pan.

In an stand mixer with a paddle attachment, beat together the cream cheese and goat cheese until light and fluffy.

Add eggs, one at a time, mixing well in between each addition.

Add the sugar and vanilla...

Mix until well combined.

Pour the cream cheese mixture into the prepared crust. Place the pan on a baking sheet and place in the preheated oven for 55-60 minutes, rotating the pan halfway through the cooking time.

About an hour before you are ready to serve the cheesecake, you should throw together the compote. You will need: pineapple, dark brown sugar, spiced rum, half a lemon and two vanilla beans.

Place the brown sugar, rum, vanilla beans and 1 1/2 cups of water in a large saucepan over medium low heat and mix it up. Squeeze the juice from half a lemon over the mixture and combine. Bring to a simmer.

Add the pineapple and stir to coat the pineapple with the rum mixture. Simmer over medium low heat until the liquid reduces by half and the pineapple is soft (we ate dinner while this cooked so it took around half an hour or so).

Once the cheesecake is sufficiently chilled remove the springform pan from around it. My poor little cake cracked big time. But that's okay. It still tasted good.

Slice the cheesecake, top with the pineapple vanilla compote (with plenty of the syrup), serve and enjoy!

Goat Cheese Cheesecake with Pineapple Vanilla Compote
Adapted from Food Network

Printer Friendly Version



  • 2 cups gingersnap crumbs (about 40 cookies)
  • 6 tablespoons melted butter, plus extra butter for pan
  • 1/4 cup sugar
  • Pinch salt


  • 2 (8-ounce) packages cream cheese, room temperature
  • 12 ounce log goat cheese
  • 12 ounces sour cream
  • 4 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • Pineapple Vanilla Compote*


  1. Preheat the oven to 350 degrees F.

To make the crust:
  1. Stir together gingersnap crumbs, melted butter, sugar and salt in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about 3/4 of the way up the sides of the pan.

To make the filling:
  1. Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. 
  2. Add the sour cream and beat to combine. 
  3. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. 
  4. Beat in the sugar and vanilla until just combined.
  5. Pour the filling into the prepared crust. 
  6. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
  7. Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. 
  8. Cut the cake into wedges and serve with Pineapple Vanilla Compote.

Pineapple Vanilla Compote:

  • 1 cup brown sugar
  • 1 1/2 cups water
  • 1 cup spiced rum
  • 2 vanilla beans, split, seeds scraped and reserved
  • 1/2 lemon, juiced
  • 1 ripe pineapple, top, skin and core removed, cut into bite-size wedges
  1. Combine the brown sugar, water, rum, and seeds from vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. 
  2. Bring to a simmer, add the pineapple and stir until well mixed. 
  3. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
  4. Let cool and serve over goat cheese cheesecake!
Related Posts with Thumbnails