Goat Cheese Cheesecake W/Caramel Sauce & English Walnuts

Recipe by Chef Kate
READY IN: 4hrs 30mins




  • Preheat oven to 350° Fahrenheit. In a mixing bowl, combine the crumbs, English Walnuts, and butter together. Press the mixture into a 10-inch spring form pan. Allow the crust to come up the sides of the pan. Place the pan in the refrigerator and allow the crust to chill completely.
  • In a food processor, a stand mixer, or a large bowl (this is not difficult to make by hand)combine the cream cheese, Allegheny Chevre, sugar, and sour cream and blend until smooth.
  • Add the eggs a little at a time until incorporated. Dissolve the cornstarch in the cream and add to the cheese mixture. Fold in the vanilla.
  • Pour the filling into the spring form pan and bake for one hour or until the cake has set.
  • After removing the cake from the oven, run a knife around the edges of the pan to prevent the cake from cracking and allow to cool; once cool, keep it in the springform pan and place in refrigerator to chill.
  • Combine the topping ingredients and mix until smooth(You can buy caramel sauce or make your own).
  • After the cake has chilled, spread the topping evenly over the cake and, still keeping it in the pan, chill it again until the topping is set.
  • If desired, sprinkle the top of the cake with graham cracker crumbs. Cut and serve.