Pecan-Crusted Cheddar-Goat Cheesecakes with Warm Raisin-Dotted Apples

  • Recipe courtesy of Larry Elder, 2nd place winner in the 2012 Organic Creamery® recipe contest
  • Yield: 18 servings



  • 1 c. quick oats, uncooked
  • 1/4 c. finely chopped pecans
  • 2 tablespoons light brown sugar, packed firmly
  • 2 tablespoons butter, melted
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 pkg. (4 oz.) goat cheese, softened
  • 2 eggs at room temperature
  • 1/2 c. sour cream
  • 1/4 tsp. ground cayenne pepper
  • 1 c. sharp cheddar cheese, grated
  • Warm Raisin-Dotted Apples:

  • 2 tablespoons butter
  • 1/3 c. light brown sugar, packed firmly
  • 2 tablespoons milk
  • 3 medium apples, peeled, cored and chopped
  • 1/2 c. raisins
  • 1/2 tsp. ground allspice
  • 1/4 tsp. pure vanilla extract
  • 1/2 c. chopped pecans, lightly toasted


  • Preheat oven to 375° F. Line 18 standard muffin tins with foil liners.
  • Combine oats, 1/4 cup pecans, 2 tablespoons light brown sugar and melted butter, blending well. Spoon about 1 heaping tablespoon of the mixture into the bottom of each foil-lined muffin cup, then press firmly to form a crust over the bottom (the bottom of a clean spice jar works well for this). Place in preheated oven and bake for 5 minutes, then remove and let cool. Reduce oven temperature to 325° F.
  • In a large bowl, beat softened cream cheese and goat cheese on medium-high speed of electric mixer until light and fluffy. Add eggs, one at a time, beating just until blended, then add sour cream, cayenne pepper and cheddar cheese, stirring to incorporate well. Divide batter evenly among prepared muffin cups. Bake about 20-22 minutes, or just until set. Cool in pans on wire rack. Cover and chill until serving time.
  • To make Warm Raisin-Dotted Apples, melt 2 tablespoons butter in a large skillet placed over medium heat; when hot, add 1/3 cup brown sugar and milk, stirring until the sugar has dissolved. Add apples, raisins, allspice and vanilla, stirring gently until apples are tender and glazed with mixture.
  • Remove cheesecakes from the foil liners; place one on a serving plate, then spoon apple mixture around, dividing equally. Sprinkle lightly with pecans.