Best Pineapple Tequila Goat Cheese Cake Recipes

Goat Cheese Cheesecake image

Provided by Anne Burrell

Categories dessert

Time 13h30m

Yield 8 servings

Number Of Ingredients 18

2 cups gingersnap crumbs
6 tablespoons melted butter, plus extra butter for pan
1/4 cup sugar
Pinch salt
2 (8-ounce) packages cream cheese, at room temperature
1 (12-ounce) log goat cheese
12 ounces creme fraiche or sour cream
4 eggs
1 cup sugar
2 teaspoons vanilla extract
Vanilla Pineapple Compote, recipe follows
Special equipment: 9-inch springform pan
1 cup brown sugar
1 1/2 cups water
1 cup 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

Steps:

Preheat the oven to 350 degrees F.
To make the crust:
Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
To make the filling:
Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
Pour the filling into the prepared crust. 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.
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. Cut the cake into wedges and serve with Vanilla Pineapple Compote.
Say cheesecake!
Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!

Roasted Pineapple W Balsamic Glaze Honey & Fresh Goat Cheese image

Provided by CountryLady

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 slices pineapple, cut 1 inch thick (center removed)
2 ounces butter
1 ounce balsamic vinegar
6 ounces fresh goat cheese, softened & lightly whipped
2 ounces honey

Steps:

Coat the bottom of a baking dish with some of the butter, arrange the pineapple slices and bake at 450F for about 15- 20 minutes.
Divide the rest of the butter into the center of the pineapple slices. Drizzle with the balsamic and bake for a further 5 minutes.
To serve, fill the hole with the fresh goat cheese (or another very creamy cheese) and pour some of the cooking liquid over it, then drizzle with honey.
Allow to cool to at room temperature before serving.

Nutrition Facts : Calories 389, Fat 24.4, SaturatedFat 16.1, Cholesterol 64.1, Sodium 324.5, Carbohydrate 35.8, Fiber 2.4, Sugar 30.1, Protein 10.3

Goat Cheese Cheesecake by Anne Burrell image

Provided by Annacia

Categories Cheesecake

Time 1h20m

Yield 1 9 in cheesecake

Number Of Ingredients 10

2 cups gingersnap crumbs
6 tablespoons melted butter, plus extra butter for pan
1/4 cup sugar
1 pinch salt
2 (8 ounce) packages cream cheese, at room temperature
1 (12 ounce) log goat cheese
12 ounces creme fraiche or 12 ounces sour cream
4 eggs
1 cup sugar
2 teaspoons vanilla extract

Steps:

Preheat the oven to 350 degrees F.
Crust:.
Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
FILLING:.
Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
Pour the filling into the prepared crust. 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.
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. Cut the cake into wedges and serve with Vanilla Pineapple Compote if desired.