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Blue Cheese Cheesecake

Total Time

Prep: 20 min. Bake: 50 min. + chilling

Makes

20 servings

Whenever I set out this savory cheese spread, guests can't seem to stop eating it! —Niki Trapp, Cudahy, Wisconsin
Blue Cheese Cheesecake Recipe photo by Taste of Home

Ingredients

  • 1 cup crushed Ritz 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 sour cream
  • 3 large eggs, lightly beaten
  • 1/3 cup whole milk
  • 1/4 cup sherry
  • 1/4 teaspoon coarsely ground pepper
  • Assorted crackers

Directions

  1. In a small bowl, combine cracker crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° until lightly browned, about 5 minutes.
  2. Place the cream cheese, blue cheese, spreadable cheese, sour cream, eggs, milk, sherry and pepper in a blender; cover and process until blended. Pour over crust. Place pan in a large baking pan; add 1 in. of hot water to larger pan.
  3. Bake until center is almost set, 50-55 minutes. 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.

Can you freeze Blue Cheese Cheesecake?

Cut cheesecake into wedges after refrigerating overnight. Wrap wedges in plastic wrap. Place in a heavy-duty resealable plastic bag and freeze. To use, thaw completely in the refrigerator.

Nutrition Facts

1 each: 219 calories, 19g fat (12g saturated fat), 84mg cholesterol, 352mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 6g protein.

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