Garlic Blue Cheese Cheesecake

Garlic Blue Cheese Cheesecake


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I have been working on this one for about 8 months now. I think adding the blue cheese just sent it over the top. The first thing you taste in this cheesecake is the rich cream cheese, the blue cheese right on top of that. As you are thinking about these tastes, the garlic comes into play. This also goes well spread over crackers, green apples, veggies or even by itself!

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Moreno Valley,CA


  • 2 lbs. cream cheese, at room temperature
  • 1 lb. blue cheese
  • 8 oz. sour cream
  • 8 oz. cheese and garlic croutons (i.e. Marie Callender's)
  • 3 Tbs. minced garlic
  • 3 Tbs. dry roasted garlic
  • 2 Tbs. dry chopped onions
  • 3 Tbs. butter, melted
  • 4 eggs

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Preheat oven to 350 degrees. Put croutons into your food processor, make fines crumbs. Add the melted butter and pulse a few more times to mix. Using a 9-inch spring form pan, sprayed with Pam, press the bread crumbs out to a smooth even crust. Bake for 10 minutes.

Place the cream cheese into the food processor and pulse until smooth. Add eggs one at a time and pulse until smooth. Add blue cheese a little at a time and mix well. Add the rest of the ingredients and mix well. When the cheese is well-mixed, pour over your baked crust and bake for 40-50 minutes or until the center is firm. You can check using a toothpick, it should be dry, after inserting in then center.

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