Goat cheese Cheesecake with Apple compote & Cajeta

I'm lucky enough to have friend that raises goats who will trade fresh goat milk for my backyard chicken eggs. I use the milk to make my own chevre (very easy - I just follow the instructions on the culture package I get here), cajeta, ricotta...

This Thanksgiving dessert is rich, not too sweet, and oh so wonderful.

Crust:
9 whole graham crackers
1 cup pecans
2 rounded tablespoons rapadura sugar
6 tablespoons butter, melted

Preheat the oven to 350 degrees F.

Place the graham crackers, pecans and sugar in a food processor and process until finely ground. With the motor running, add the butter through the feed tube and process until the mixture just comes together. Butter the bottom and side of the pan. Pat the mixture evenly into the bottom of a 9-inch springform pan, and bake until lightly golden brown and just set, about 8 minutes.

Filling:
12 oz cream cheese, at room temperature

15 oz chevre, at room temperature
1 cup evaporated cane sugar
4 extra large eggs, at room temperature
1/2 large vanilla bean, seeds scraped
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon sea salt
1/2 cup heavy cream

Place the cheeses in the bowl of a stand fixer fitted with the paddle attachment and beat until light and fluffy, 3 to 4 minutes.  Add the sugar and beat until the sugar is incorporated and the mixture is light and fluffy.  Add the eggs, 1 at a time and mix until just incorporated, scraping the sides and bottom of the bowl.  Add the vanilla seeds, vanilla extract, salt and heavy cream and mix until just combined.

Scrape the mixture into the prepared pan.  Place the cake pan in a large roasting pan. Pour hot tap water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.  Bake until the sides of the cake are slightly puffed and set and the center still jiggles, about 55 minutes (40 for convection).

Turn the heat off and prop the door open with a wooden spoon and allow the cake to cook in the water bath for 1 hour.  Remove the cake to a baking rack and allow to cool to room temperature for 2 hours.  Cover the cake and refrigerate for at least 4 hours and up to 24 hours until chilled through.

Serve with apple compote, drizzle with the cajeta and sprinkle with the remaining toasted pecans.

Apple Compote:
1 cup apple cider from Smit Farms
1/4 cup rapadura sugar
1 tablespoon butter from Spring Hill
1 teaspoon vanilla extract

1/2 teaspoon cinnamon

6 Smit Farms apples (granny smith, pink lady & fuji), peeled, cored, halved and thinly sliced

Bring cider and sugar to a boil in a large saute pan over high heat and cook until slightly thickened and reduced to 1/2 cup. Stir in the butter until melted. Add the apples, vanilla, and cinnamon and cook, stirring occasionally, until lightly caramelized and just soft.