• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About

Boulder Locavore logo

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ร—
    Home ยป Recipes ยป Holiday ยป New Year's ยป Savory Blue Cheese Cake {appetizer}

    LAST UPDATED: June 1, 2019 โ€ข FIRST PUBLISHED: January 20, 2013 By Toni Dash 43 Comments

    Savory Blue Cheese Cake {appetizer}

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Savory Blue Cheese Cake red grapes gluten free crackers

    WANT TO SAVE THIS RECIPE?
    Enter your email below and we’ll send the recipe straight to your inbox (and more recipes every week)!
    Please enable JavaScript in your browser to complete this form.
    Loading

    I have always loved blue cheese. I have fond memories of dining out with my family as a child at the local steak house and diving into the blue cheese dressing when the salad dressing caddy was delivered to the table. I never thought twice about a casual 1000 Island Dressing fling. Nor was I tempted to ‘go exotic’, with Green Goddess dressing. And Italian dressing? Did not turn my head; even once.

    I remember reading in one of Michael Pollan’s books (author of the ‘Omnivore’s Dilemma’, ‘Food Rules’, and more) that people are drawn more strongly either to sugar, salt or fat. It’s all Darwinian type stuff; survival related. After considering that proposition I realized the foods I most covet would fall within the fat category. I’m not saying my survival is based on blue cheese but I’d hate to experiment with living without it.

    Savory Blue Cheese Cake red grapes gluten free crackers

    I never anticipated my love for blue cheese being tested. Living through the era where all fats were looked at as contraband, women were expected to be on perpetual diets consuming vast quantities of things like celery which were believed to burn more calories in the consumption process than the poor celery bears itself. Of course no blue cheese for dipping.

    Then I became gluten free. The fabulously flavorful dark blue-gray veins in my beloved cheese are created from wheat based mold growth (sexy I know, sorry). There is great debate about whether the final creamy, tangy cheese bears gluten itself, despite the origins. The Canadian Celiac Association has formally added blue cheese to their ‘ok to eat’ list. One needs to decide for themselves (I found this article on the topic interesting) but I’m opting ‘in’. (Note:  I used Point Reyes Blue Cheese which is gluten free).

    I have been craving football food and with the Super Bowl coming up finding some tasty options seemed apropos. You immediately know if a food is a fit with the ‘football’ genre or not. The dish I am submitting is not a stereotypic choice but one that works nonetheless: Savory Blue Cheese Cake. Sound weird? It’s not. It is a baked dish but not a cake in the traditional sense though does bear the consistency of a sweet traditional cheesecake. Imagine the flavor of blue cheese commingled with cream cheese and sour cream, baked to a light round enhance by some green onion and pecans. This dish great for any party or gathering; no pigskin required. It’s spreadable on crackers or cocktail toast. Perfect paired with grapes and you can make it ahead of time (my favorite type of dish). It’s elegant, sophisticated and something out of the ordinary. And it’s made with blue cheese.

     

    Savory Blue Cheese Cake with red grapes gluten free crackers on plate

    Recipe

    Savory Blue Cheese Cake red grapes gluten free crackers

    Savory Blue Cheese Cake {appetizer}

    This appetizer will elevate any gathering or party, whether it be football or a cockatil party. Simple to make, its creamy flavor of blue cheese, sour cream and cream cheese are perfect to spread over gourmet crackers or paired with fruits such as grapes or pears.
    5 from 2 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 10 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 20 1-9-inch appetizer spread cake
    Calories: 170kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 2 8- ounce packages Cream Cheese
    • 8 ounces Blue Cheese , crumbled
    • 2 ½ cups Sour Cream
    • 1/8 teaspoon White Pepper
    • 3 Eggs
    • ¼ cup Green Onions , minced
    • ½ cup Pecans , minced

    Instructions

    • Preheat oven to 300 degrees. Prepare a 9 inch springform pan by buttering it liberally.
    • Beat together the cream cheese and the blue cheese until light and fluffy.
    • Mix in 1 cup of the sour cream (reserve the remaining 1 ½ cup) and the pepper.
    • Add eggs one at a time, beating after each egg.
    • Stir in onions and nuts.
    • Pour into prepared pan and bake for 60 minutes or until a knife inserted into the middle comes out clean. Remove from oven and let stand on a cooling rack for 5 minutes (do not turn off the oven).
    • Spread the remaining 1 ½ cups sour cream on the top of the cake and bake for an additional 10 minutes. Remove, allow to cool on a wire rack and then refrigerate for at least 3 hours, preferably overnight. Remove outer ring of springform pan when serving to allow ease of slicing.
    • Serve with crackers, cocktail rye toast and grapes.

    Nutrition

    Calories: 170kcal | Carbohydrates: 2g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 236mg | Potassium: 111mg | Fiber: 0g | Sugar: 1g | Vitamin A: 505IU | Vitamin C: 0.5mg | Calcium: 112mg | Iron: 0.3mg
    WANT TO SAVE THIS RECIPE?
    Enter your email below and we’ll send the recipe straight to your inbox (and more recipes every week)!
    Please enable JavaScript in your browser to complete this form.
    Loading
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    A slice of savory blue cheese cake on a plate

    « Spicy White Bean Chicken Chili
    Cherry Pound Cake Bread Pudding »

    Reader Interactions

    Comments

    1. Dana Cabral says

      March 26, 2017 at 10:29 am

      Where do you get such lovely and yummy looking gluten free crackers?? I would love that source! I am so excited to have just found your site!!! Dying to try everything!!!!! Thank you for Real gluten free food!!

      Reply
      • Toni Dash says

        March 26, 2017 at 1:10 pm

        I’m so glad you found me too! These crackers were purchased at Luckys Market. I’m not remembering the brand at the moment but next time I’m there I’ll leave the brand name for you!

        Reply
    2. Bill Stearman says

      January 29, 2017 at 3:34 pm

      Thank you! I had a mini blue cheese cake beside a phenomenal steak many years ago and have secretly wanted to try and reproduce it. No one believes me when I tell them it was one of the greatest surprise tastes/textures I can recall. Looking forward to testing your recipie.

      Reply
      • Toni Dash says

        January 29, 2017 at 3:36 pm

        Thanks Bill! It is definitely one of my favorite appetizers and so unexpected. I hope you’ll love this version!

        Reply
    3. Cat says

      July 01, 2014 at 2:18 pm

      Can this be made a day ahead??

      Reply
      • Toni Dash says

        July 01, 2014 at 3:58 pm

        I’m sure it could be Cat. It’s best when left to set so I can’t see why it wouldn’t be fine!

        Reply
    4. Dinah says

      September 06, 2013 at 11:57 am

      This sounds fantastic! I can not believe that no one has commented: “What? There is gluten-free Blue Cheese?” I must say that in my gluten days, I was known for my cheesecake and my blue cheese dressing and dip.

      This dish gives me hope that I can reclaim my life with one dish. I can hardly wait for the compliments at the upcoming holiday carry-ins.

      To tag along to some of the prior comments: if you cut fat out of your diet, you will be missing something very important. Most likely, you will seek solace in foods with the wrong kind of fat, hidden. For me, pass the butter and cream; keep the sugar and carbs. 60+ and never been close to a negative cholesterol test!

      Reply
      • Toni Dash says

        September 06, 2013 at 12:37 pm

        I agree Dinah! I think despite the Candadian Celiac group ruling there is no gluten in blue cheese from the molding process, I still check from habit! We have enjoyed this thoroughly and as a secondary physical check indeed have never had any of the tell tale responses we do when accidentally ingesting gluten.

        I too have low cholesterol and would go so far as to label myself a cheese addict! Were I shipwrecked with only a small wheel of Brie, I’d be good! Fat provides so many necessary functions in the body, cutting it out is not only ill-informed but I’d go so far to say it can have extremely detrimental effects. And if you are going to eat it, enjoy it! This ‘cake’ fills that bill and more.

        Reply
    5. Beeloved says

      August 31, 2013 at 12:24 pm

      Thank you, thank you, thank you! Can’t wait to make this. I love blue cheese and this sounds fantastic.

      Reply
      • Toni Dash says

        August 31, 2013 at 12:58 pm

        Colleen I agree this is fantastic. I’ve been a blue cheese fan since I was a child and this recipe is like heaven for me! It’s a beautiful blend of flavors, with enough blue cheese but still creamy. It’s very unusual making it perfect to dazzle guests….and they’ll never know how easy it was to make! You are welcome!

        Reply
    6. Ferfreak says

      May 14, 2013 at 3:58 am

      Fantastic recipe, one question though. Do I understand correctly that the ingredients should be at room temperature?

      P.S.Planning to make it on a rye rusk base from another recipe – will let you know how it works out. ๐Ÿ™‚

      Reply
      • Toni Dash says

        May 14, 2013 at 5:43 am

        I do not believe they must be at room temperature. Was there something in the recipe making you think so? Perhaps if you can point that out I can clarify.

        Reply
        • Ferfreak says

          May 14, 2013 at 11:44 am

          No, nothing in particular, just being picky on details (yep, that’s me ๐Ÿ™‚ )

        • Toni Dash says

          May 14, 2013 at 12:00 pm

          It really doesn’t matter Diane especially since everything ends up being baked. Hope you’ll love the recipe!

    7. Lori Lynn says

      February 23, 2013 at 2:40 pm

      Claudia sent me. So glad she did!
      LL

      Reply
      • Toni Dash says

        February 23, 2013 at 9:39 pm

        I’m so glad too Lori Lynn! Hope you’ll find some things you like!

        Reply
    8. Linda@There and Back Again says

      February 05, 2013 at 10:21 am

      Just printed the recipe. Can’t wait to try it…I love blue cheese!

      Reply
    9. lindsay | rosemarried says

      January 31, 2013 at 5:38 pm

      What a FANTASTIC idea. This is the kind of cake I can get behind! Seriously, I love this on every level. Will be trying it out soon. Thanks, Toni!

      Reply
    10. Claudia says

      January 28, 2013 at 5:48 pm

      Oh my goodness me. If it wasn’t snowing, I’d be out for more blue cheese (yes, I have some). I need this in my life. Especially in my “January in Minnesota” life.

      Reply
      • Toni Dash says

        January 29, 2013 at 8:54 am

        And after you DO make it Claudia I feel sure you’ll know what you said is true! It is beyond delicious; promise!

        Reply
    « Older Comments
    Newer Comments »
    5 from 2 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Picture of Toni

    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

    More about me โ†’

    Featured on....

    BoulderLocavore.com Featured By Press

    Grilling Recipes

    • Ultimate Burger Grill Guide title photo with burgers on a charcoal grill Ultimate Burger Grill Guide: How to Grill the Perfect Burger
    • steak on grill with flames How to Grill Steak Perfectly: Everything You Need to Grill Like a Pro
    • grilled porterhouse steak title Perfect Porterhouse Steak on the Grill
    • Grilled Kabob Recipes on grate (titled image) Grilled Kabob Recipes: 20 Must Make Recipes for Summer
    • bruschetta chicken title image Bruschetta Chicken recipe โ€“ Baked, Grilled or Stove Top
    • Chicken Shish Kabobs title Easy Grilled Chicken Shish Kabobs

    TRENDING RIGHT NOW

    • Ultimate Burger Grill Guide title photo with burgers on a charcoal grill Ultimate Burger Grill Guide: How to Grill the Perfect Burger
    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Sparkling Cranberry Vodka Punch Sparkling Cranberry Vodka Punch Recipe
    • homemade ketchup title image The Best Homemade Ketchup โ€“ Made with Fresh Tomatoes!
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright ยฉ 2010-2025 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.