Wisconsin Blue Cheese Cheesecake

Wisconsin Blue Cheese Cheesecake


  • 16 ounces cream cheese at room temperature
  • 12 ounces Wisconsin Blue cheese, finely crumbled, room temperature
  • 3 eggs, room temperature
  • 1/4 cup sour cream
  • 2 tablespoons clover or orange blossom honey
  • Pinch of kosher salt
  • Pinch of fresh cracked pepper
  • 1/2 cup caramel topping
  • Water crackers, (optional)


  1. Heat oven to 300 degrees F. Spray an 8-inch spring form pan with cooking spray. Line bottom with parchment paper; spray again.
  2. In large bowl, beat cream cheese until smooth. Measure out 1/4 cup Wisconsin Blue cheese; reserve. Add remaining Wisconsin Blue cheese; beat until creamy.
  3. Add eggs one at a time, beating well after each addition. Scrape bowl.
  4. Add sour cream, honey, salt and pepper. Beat until combined. Pour into pan.
  5. Place a shallow pan of water in the oven on the shelf below the cheesecake.
  6. Bake for 40 minutes.
  7. Sprinkle reserved Wisconsin Blue cheese over top and bake for 10 to 15 minutes more, until lightly browned.
  8. Cool to room temperature in pan.
  9. Cut cheesecake into wedges. Drizzle plate with caramel; place wedge on plate.

Servings: 6-8

* Steam from water will help to lessen cracks in cheesecake.

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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