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Apple Blue Cheese Bacon Cheesecake Recipe

User Rating 3.5 Star Rating (5 Reviews)


This unusual savory cheesecake is rich from Parmesan, blue cheese, and cream cheese. The sweet apples and salty bacon are a nice counterpoint to the richness of the cheese. The method requires long slow baking, so plan ahead. As you can tell, this is not a dessert, but an appetizer fit for the finest party.

Prep Time: 20 minutes

Cook Time: 8 hours, 15 minutes

Total Time: 8 hours, 35 minutes


  • Nonstick vegetable spray
  • 1/2 cup freshly grated Parmesan cheese, divided use
  • 1/2 pound bacon, cooked, drained, and crumbled (reserve 2 Tablespoons of fat)
  • 1 onion, diced
  • 2 apples, peeled, cored, and diced
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper to taste
  • 32 ounces (4 large blocks) cream cheese, at room temperature
  • 5 eggs
  • 3 Tablespoons wine vinegar
  • 1/4 cup whiskey
  • 12 ounces blue cheese, crumbled
  • 2 Tablespoons minced chives
  • Sliced fresh apples, toast wedges, and/or assorted cocktail crackers


Preheat oven to 200 F. Coat a 9-inch springform pan with vegetable oil spray. Dust with 2 tablespoons of the Parmesan cheese. Set aside.

Saute onion in bacon fat until softened and translucent. Add apples and garlic and continue to saute over medium heat an additional 2 to 3 minutes until apples begin to soften. Remove from heat and season with salt and pepper. Let cool.

Beat the cream cheese in a large bowl until smooth. Add eggs, wine vinegar, and whiskey, beating until smooth. Stir in apple mixture, bacon, blue cheese, remaining Parmesan cheese, and chives by hand.

Pour batter into prepared pan and place in the preheated oven. Let bake overnight for 8 to 9 hours (timing is not critical). It should be fairly firm and slightly browned. Remove from oven and cool on a rack at least 1 hour.

Cover the top of the cooled cheesecake with plastic wrap. Place an inverted plate over the top, turn it over, and remove the pan. Refrigerate the upside-down cheesecake at least 1 hour. Reinvert the cheesecake and remove plastic wrap. Cover and refrigerate 1 hour.

To serve as an appetizer, cut slices with a knife dipped in warm water and garnish with fresh apple slices, toast wedges, and/or cocktail crackers of choice.

Yield: 10 to 12 servings

User Reviews

Reviews for this section have been closed.

 3 out of 5
more than one try, Member ibeickis

If you don't like blue cheese, then don't try this cheesecake. People hear the word cheesecake, they think sweet, not savory. This cheesecake is the later of the two. I myself like blue cheese, but did think the blue cheese covered the flavor of all other ingredients. So I will adjust the recipe depending on where I will be serving it. I will definitely be making this again!! It helps you stand out at the work parties where everybody brings store bought cookies!!

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