Savory Blue Cheesecakes

Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Recipe from

Recipe Time

Prep: 10 Minutes
Bake: 40 Minutes
Cool: 30 Minutes
Chill: 4 Hours
Freeze: 30 Minutes

Ingredients

12 paper baking cups
Vegetable cooking spray
2 (8-oz.) packages cream cheese, softened
1/2 cup sour cream
1 (4-oz.) package crumbled blue cheese
1 tablespoon all-purpose flour
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried marjoram
1/4 teaspoon granulated garlic
2 large eggs

Preparation

1. Preheat oven to 325°. Place 12 paper baking cups in a muffin pan, and coat with cooking spray.

2. Beat cream cheese and next 6 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon cream cheese mixture into prepared baking cups, filling completely full.

3. Bake at 325° for 40 minutes or until set. Let cool in pan on a wire rack 15 minutes. Remove from pan to wire rack, and let cool completely (about 15 minutes). Cover and chill 4 hours. Freeze 15 to 30 minutes or until cheesecakes can be easily removed from baking cups. Remove and discard baking cups.

Note:

Tracie Newlin, Tucker, Georgia,

November 2008