Blue Cheese Cheesecake
Whenever I set out this savory cheese spread, guests can't seem to stop eating it! —Niki Trapp, Cudahy, Wisconsin
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.
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
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1In 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.
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2Place 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.
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3Bake 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.
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