Delicious Blue Cheese Cheesecake 

With a warm, creamy, flavor explosion of cheesecake, blue cheese, buttery pecan crust, sweet strawberries, and balsamic vinegar!

It’s heaven, and it’s already proven to change minds in my own circle of blue cheese hating family and friends.


– Pecans – Butter – Cream cheese – Fresh rosemary – Eggs


In the bowl of a food processor, pulse the bread crumb and pecans until the nuts are finely chopped. Melt butter in a small skillet over medium heat. Pour in panko and pecan mixture and stir until lightly browned and fragrant.


In a mixing bowl, beat cream cheese and eggs until very smooth. And crumbled blue cheese, garlic, rosemary, salt and pepper and combine well.

Scrape cheese mixture into the crust, being careful that the blue cheese crumbles get distributed throughout the mixture.


Pour 1 cup of water into the pressure cooker and place the trivet in the bottom. Place the filled pan on top of the trivet.


Lock the lid in place. Cook the cheesecake at High Pressure for 15-20 minutes. 15 minutes will give you a creamier texture where the center may ooze a bit when you cut it open and 20 minutes will be a firmer slice but still very creamy and delicious.


Place the pan on a wire rack, blot any excess water from the top of the cheesecake with a paper towel and cool for 10 minutes.

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