Look Ma, I Made A Cheesecake


So I have a confession to make… sometimes I get a wine buzz and I bake things.  I know.  It’s weird and random, and I don’t know what it is about the 4th glass of hooch that get’s my baking palm twitching (sorry for the FSOG reference there), but it never fails.  Friday night, home alone, bottle of Sauv blanc = a preheating oven and flour all over my sweatpants.

This weekend I decided to make something for my Grammy’s birthday (which we traditionally celebrate at the cabin every year) and couldn’t get Jess’ goat cheese cheesecake concept out of my head.   Partly because I currently have about a pound of goat cheese in my fridge with a rapidly approaching expiration date, and partly because I highly suspect she and I were separated at birth and therefore I love her. So I routed through my fridge, googled some recipes, and that my friends is how I came up with:  Nutella Cheesecake with Goat Cheese.

Now I know you’re expecting me to be all “oh, I SWEAR you can’t even tell it’s goat cheese or that any of the ingredients are low fat!”  but I’m not.  Ok, I am.  Because, for realsies.  The goat cheese flavor is really light, and balances so well with the sweetness of the Nutella.  Also my Grammy said “this tastes so rich!” and my nephew said he hated cheesecake but ate his piece in less than a minute and admitted he was a changed man.  So it’s Grammy and Nephew approved, people.  If that’s not the standard for excellence, well then I don’t know what is.

Nutella Cheesecake with Goat Cheese
(Adapted from Anne Burrell)
Baking time:  About 55 minutes
Serves: 8-10
You’ll Need:
1 cup crushed graham crackers
1 stick butter, melted
4oz 1/3 less fat Neufchatel cheese
4oz goat cheese
1/4 cup plain, fat free Chobani Greek yogurt
1/4 cup sugar
1/4 cup Nutella
1 tsp. vanilla extract
1 egg
1/4 cup dark chocolate chips

Directions:  Preheat oven to 350.  Mix crushed graham crackers and melted butter in a small bowl, and then push into a pie dish, covering the sides and bottom until forming a thin crust.  Combine the remaining ingredients (except the chocolate chips) in a mixing bowl using a hand held mixer, until mixture is fluffy.  Fold into pie crust and smooth with a flat spatula.  Sprinkle with chocolate chips.  Place pie pan onto a baking sheet and into oven for 55-60 minutes, turning halfway through the baking process.

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And what better way to serve a cabin birthday cheesecake than with a tea light plopped right onto the middle of it?  We keeps it classy.


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  1. I eat goat cheese plain, so you can’t scare me away. I want to eat that whole cake. And it’s healthy, so I can, right?

  2. Oh, wow. I mean…wow. That looks amazing. Thanks for sharing the recipe!

  3. Goat cheese is my second favorite kind of cheese, and that’s only because nothing beats fresh mozzarella. This sounds way too good, and I should not have read this post before lunch. Now I’m just hungrier.
    Oh, and just so you know, I bake things when I’ve been drinking too. Thus explaining my desperate need to create sugar free banana bread (partly because I was out of sugar, and partly because it makes me break out) at 10:30 on Friday night. These things happen.

  4. Good god that looks good. I’d rather eat a cheesecake with goat cheese than cream cheese any day…bring it!

  5. So here’s the deal I hate (like haaaaaaaate) goat cheese. I have tried about a million different brands at home. I have eaten it out on pizza, salad, chicken, etc, and I hate it every time. So….this cheesecake here. Is this the recipe to change my black goat cheese heart?


    And would never think of baking without a glass or two of wine involved. I feel like it’s against the rules.

  7. Ummm…yum! I must make this soon…really soon!

  8. Sounds pretty incredible. By the way, it may be weird and random, but at least wine & baked goods go well together.

  9. If I made this after a few glasses of wine I’d probably eat the whole thing!

  10. I love cheesecake. I also love Nutella. This recipe therefore makes me very happy. 🙂 I’m impressed that you baked this after drinking wine- mine would have come out not so pretty, I think.

  11. *sighhh* how i wish i liked goat cheese. i’ve tried soooooooo many times but just cant seem to – makes me so sad bc everyone always looks so happy eating it 🙁 anywho – nutella is my jam – seriously that stuff is ridiculously good! nice work on the winextravaganza-bakeoff , love it 😉

  12. Oh. My. Lanta.

    I almost licked my computer screen, which would have resulted in a very weird explanation to my co-workers.

    I’ll be over tonight for a slice or four of that cheesecake. I’ll just take it with a glass of white wine. No big deal.

  13. Such a cool idea…love that you’ve used goat cheese. Not even Cheesecake Factory has thought that one up so major kudos to you on the creativity front.

    Have a great weekend my friend!

  14. Pingback: 33 ways to eat Nutella

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