Blue Cheese Cheesecake

Total Time: Prep: 20 min. Bake: 50 min. + chilling´╝îMakes: 20 servings

Whenever I set out this savory cheese spread, guests can’t seem to stop eating it! —Niki Trapp, Cudahy, Wisconsin


  • 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


  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.


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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