Cherry Almond Chevre Cheesecake
Hey, y’all! I’m gonna twist up traditional cheesecake, using chèvre. Sometimes, your go-to dessert just needs a little twist to become a new favorite. I sure hope you enjoy this cherry almond chevre cheesecake!
Cherry Almond Chevre Cheesecake Recipe:
Crumb crust:
- 2 cups crushed cinnamon graham crackers, gingersnaps, or Nilla Wafers
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1½ teaspoon ground cinnamon (only if using wafers)
- ¼ cup sugar
- 6 tablespoons melted butter
Cheesecake filling:
- 16 ounces cream cheese (2 blocks, softened)
- 12 ounces chèvre (goat cheese), softened
- 1 cup vanilla Greek yogurt
- 1½ cup sugar
- 1½ teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 eggs
For topping:
- 21ounce can cherry pie filling
Directions:
- In a food processor, crush wafers/graham crackers/gingersnaps.
- Add in spices, sugar, and melted butter and blend until well incorporated. Your crumb mix should hold form when pressed.
- Gently press crumbs into a pie plate, tart mold, or springform pan to shape your crust. Be patient as sometimes it can be a challenge to get it to hold up the sides.
- In a mixing bowl, cream together your cream cheese and chèvre until smooth.
- Add in Greek yogurt, sugar, vanilla extract, and almond extract and mix until well incorporated.
- Mix in eggs, one at a time, until well blended.
- Pour cheesecake batter into the prepared pie plate (tart mold or springform pan) and place in preheated oven to bake.
- Bake at 350 degrees F for one hour. Check and rotate cheesecake at the 30-minute mark. If the crust begins to brown, cover with foil for the remaining bake time. The cheesecake is finished baking when it no longer jiggles in the middle.
Remove from the oven and let cool for about 20 minutes. Place in the fridge to cool overnight. Serve topped with cherry pie filling.
***Pro Tip — dip your cutting knife in hot water before each cut. The heated knife makes a cleaner and easier cut through the cold cheesecake.
HANNAH MCCLURE is an old soul mother of 4 from Ohio. In her spare time she enjoys sewing, gardening, raising chickens and seasonal hogs, and baking and cooking from scratch. With a love of good food, she loves to use quality locally or home grown ingredients in her recipes including goats milk and cheeses. Find Hannah on instagram @MuddyOakHennHouse.
Originally published in the January/February 2022 of Goat Journal
