Blue Cheese Walnut Cheesecake


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


Preheat oven to 325 F.

In a mixing 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-inch spring-form pan.  Place pan on a baking sheet.  Bake at 325 degrees 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.  Remove sides of pan.  Sprinkle with walnuts.  Garnish with grapes, star fruit and herbs if desired.  Serve with crackers.  Refrigerate leftovers.

Yields 26 servings.


This is an elegant party spread, smooth and creamy with a mild blue cheese flavor.

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