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Blue Cheese Cheesecake

 Blue Cheese Cheesecake
Whenever I set out this savory cheese spread, guests can't seem to stop eating it!
20 ServingsPrep: 20 min. Bake: 50 min. + chilling

Ingredients

  • 1 cup crushed butter-flavored crackers
  • 3 tablespoons butter, melted
  • 12 ounces cream cheese, softened
  • 2 packages (4.4 ounces each) crumbled blue cheese
  • 1 package (6-1/2 ounces) garlic-herb spreadable cheese
  • 1 cup (8 ounces) sour cream
  • 3 eggs, lightly beaten
  • 1/3 cup milk
  • 1/4 cup sherry
  • 1/4 teaspoon coarsely ground pepper
  • Assorted crackers

Directions

  • In a small bowl, combine cracker crumbs and butter; press onto the
  • bottom of an ungreased 9-in. springform pan. Bake at 350° for 5
  • minutes or until lightly browned.
  • In a blender, combine the cream cheese, blue cheese, spreadable
  • cheese, sour cream, eggs, milk, sherry and pepper; cover and process
  • until blended. Pour over crust. Place pan in a large baking pan; add
  • 1 in. of hot water to larger pan.
  • Bake for 50-55 minutes or until center is almost set. Remove
  • springform pan from water bath. Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen. Refrigerate
  • overnight. Serve with crackers. Yield: 20 servings.

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Blue Cheese Cheesecake (continued)

Nutritional Facts: 1 serving (calculated without crackers) equals 219 calories, 19 g fat (12 g saturated fat), 84 mg cholesterol, 352 mg sodium, 5 g carbohydrate, trace fiber, 6 g protein.