- 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
- 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
Reviews for Blue Cheese Walnut Cheesecake
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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."