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Blue Cheese Cheesecake

JJOHN32

"Serve this baked crustless cake - a mixture of blue cheese, cream cheese, and sour cream - as an impressive appetizer."
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Ingredients

servings 324 cals
Original recipe yields 12 servings (1 - 9 inch cake)

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Beat cream cheese and blue cheese in large mixing bowl until light and fluffy--about 5 minutes. Mix in 1 cup sour cream and pepper. Add eggs - one at a time - mixing well after each addition.
  3. Pour mixture into buttered 9 inch springform pan. Bake 60 - 65 minutes or until wooden pick inserted near center comes out clean.
  4. Remove from oven and let stand 5 minutes. Carefully spread 1 1/4 cup sour cream over top. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate several hours or overnight.
  5. To serve, place on serving plate. Carefully remove sides of pan. Decorate top with red pepper cut into flower shapes with small cookie cutter and green onion tops as stems.

Nutrition Facts


Per Serving: 324 calories; 29.8 g fat; 4.2 g carbohydrates; 10.7 g protein; 123 mg cholesterol; 465 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 17 Ratings

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Most helpful positive review

I used a mix of GORGONZOLA and Danish Blue cheese. I chopped up a large red pepper and lots and lots of green onions. I covered the entire cake with this mixture pressing it all firmly into the...

Most helpful critical review

Very bland. I love blue cheese and I couldn't even tell there was blue cheese in it. All we could taste was sour cream/cream cheese and the peppers and green onions which we covered the top of ...

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I used a mix of GORGONZOLA and Danish Blue cheese. I chopped up a large red pepper and lots and lots of green onions. I covered the entire cake with this mixture pressing it all firmly into the...

I served this at a holiday party and everyone was asking for the recipe! I arranged the green onion into a Christmas tree and red pepper chunks as ornaments; on top of the cheesecake. Thanks f...

Great appetizer. My guests loved it. I scaled it down to four servings and baked it in a 6" springform pan. The baking time has to be adjusted for the smaller quantity and I just checked it p...

My Mother-in=law gave me this recipe years ago and I finally tried it. I thought it odd to put sour cream on top after removing from the oven and then refrigerating until ready to eat. I found ...

I have made this nearly a dozen times now... I've tried it the way the recipe describes but prefer it served warm without sour cream or veggies on top. It's so good warm on crackers or bread. It...

Very tasty. A 9 inch cheesecake appetizer goes a LONG way. As delicious as it was, I had a lot of leftovers.

This first time I made this I dropped the springform pan taking out of the oven and cried. My husband came in to help me clean it up as we were preparing for a party. We both ate the majority ...

Very bland. I love blue cheese and I couldn't even tell there was blue cheese in it. All we could taste was sour cream/cream cheese and the peppers and green onions which we covered the top of ...

This was a nice make ahead appetizer. I did not use as much sour cream on top as the recipe called for and did not miss it. The blue cheese is fairly subtle tasting and my personal preference ...