16 ounces cream cheese, softened
2 cups Treasure Cave® Crumbled Blue Cheese, room temperature
⅔ cup sour cream
2 tablespoons honey
1 teaspoon vanilla
Pinch of kosher salt
Pinch of white pepper
3 eggs, room temperature
1 6-ounce ready-to-use graham cracker crust
Store-bought caramel sauce for garnish
Store-bought candied walnuts, chopped, for garnish
Treasure Cave® Crumbled Blue Cheese for garnish
Preheat the oven to 300°F.
Beat cream cheese and blue cheese in a large mixing bowl until light and fluffy, about 5 minutes. Add the sour cream, honey, vanilla, salt and pepper and mix until blended. Add eggs one at a time, mixing well after each addition. Pour the filling into the crust.
Bake 50−55 minutes until set and lightly browned.
Remove the cheesecake from the oven and cool to room temperature. Place in the refrigerator for 4 hours before serving. Drizzle caramel sauce and sprinkle candied walnuts and blue cheese crumbles over the cheesecake before serving. Place leftovers in refrigerator covered.