Roquefort Cheesecake with Pear Preserves and Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Roquefort Cheesecake with Pear Preserves and Pecans is ideal for large gatherings-it makes 12 appetizer servings. Pear preserves balance the tanginess of the Roquefort cheese, and toasted pecans add nutty flavor to this herb-and-pecan cheese spread. Ingredients:
1/2 cup pecan or walnut halves |
2 (8-oz.) packages cream cheese, softened |
1 (8-oz.) package roquefort cheese, chopped |
1/2 cup sour cream |
2 tablespoons chopped fresh chives |
1 tablespoon chopped fresh parsley |
2 large eggs |
2 tablespoons all-purpose flour |
1/2 (11.5-oz.) jar pear preserves |
crackers, seedless red grapes, and assorted vegetables |
Directions:
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325°.
2. Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition; fold in flour. Spoon cheese mixture into a lightly greased 7-inch springform pan.
3. Bake at 325° for 1 hour or until set. Run a knife around outer edge of cheesecake to loosen from sides of pan. Let cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
4. Remove sides of pan. Transfer cheesecake to a platter, and spoon preserves over top; sprinkle with pecans. Serve with crackers, red grapes, and assorted vegetables.
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