Blue Cheese Walnut Cheesecake Recipe

4.5 1 2
Blue Cheese Walnut Cheesecake Recipe
Blue Cheese Walnut Cheesecake Recipe photo by Taste of Home
Publisher Photo

Blue Cheese Walnut Cheesecake Recipe

Read Reviews
4.5 1 2
Publisher Photo
This elegant party spread is smooth and creamy and has a mild blue cheese flavor. It's popular every time I serve it. Garnished with chopped walnuts, it looks like you fussed, but it's not that tricky to prepare. -Rita Reifenstein, Evans City, Pennsylvania
MAKES:
26 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 30 min. + cooling
MAKES:
26 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 8 ounces crumbled blue cheese
  • 2-1/4 cups sour cream, divided
  • 3 eggs, lightly beaten
  • 1/8 teaspoon pepper
  • 1/2 cup chopped walnuts, toasted
  • Red grapes, sliced star fruit and assorted fresh herbs, optional
  • Assorted crackers

Directions

In a large bowl, beat cream cheese and blue cheese until fluffy. Add 1 cup of sour cream until blended. Add eggs; beat on low speed just until combined. Stir in pepper. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
Bake at 325° for 25-30 minutes or until center is almost set (top may crack). Let stand on a wire rack for 5 minutes; spread with remaining sour cream. Bake 5 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Sprinkle with walnuts. Garnish with grapes, star fruit and herbs if desired. Serve with crackers. Refrigerate leftovers. Yield: 26 servings.
Originally published as Blue Cheese Walnut Cheesecake in Taste of Home February/March 2002, p39

Nutritional Facts

1 each: 126 calories, 11g fat (6g saturated fat), 55mg cholesterol, 165mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 5g protein.

  • 2 packages (8 ounces each) cream cheese, softened
  • 8 ounces crumbled blue cheese
  • 2-1/4 cups sour cream, divided
  • 3 eggs, lightly beaten
  • 1/8 teaspoon pepper
  • 1/2 cup chopped walnuts, toasted
  • Red grapes, sliced star fruit and assorted fresh herbs, optional
  • Assorted crackers
  1. In a large bowl, beat cream cheese and blue cheese until fluffy. Add 1 cup of sour cream until blended. Add eggs; beat on low speed just until combined. Stir in pepper. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
  2. Bake at 325° for 25-30 minutes or until center is almost set (top may crack). Let stand on a wire rack for 5 minutes; spread with remaining sour cream. Bake 5 minutes longer.
  3. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  4. Sprinkle with walnuts. Garnish with grapes, star fruit and herbs if desired. Serve with crackers. Refrigerate leftovers. Yield: 26 servings.
Originally published as Blue Cheese Walnut Cheesecake in Taste of Home February/March 2002, p39

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cece70 User ID: 4999231 131148
Reviewed Nov. 4, 2010

"Made for my niece's bridal shower and everyone loved it. So, I made again for a wine tasting and I won a prize for best appettizer. I make if a lot."

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