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Roquefort Cheesecake with Pear Preserves and Pecans

Photo: Iain Bagwell; Styling: Mary Clayton Carl

Hands-on time 15 mins
Total time 9 hrs, 55 mins
Yield Makes 12 appetizer servings
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

How to Make It

  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.