Roquefort Cheesecake with Pear Preserves and Pecans
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- 1/2 cup(s) pecans
- 2 package(s) cream cheese softened
- 1 package(s) Roquefort cheese 8 oz.,chopped
- 1/2 cup(s) sour cream
- 2 tablespoon(s) fresh chives chopped
- 1 tablespoon(s) fresh parsley chopped
- 2 large eggs
- 2 tablespoon(s) all-purpose flour
- 1/2 jar(s) pear preserves
- Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan until lightly toasted.
- Beat cream cheese and next 4 ingredients. Add eggs, one at a time. Fold in flour. Spoon cheese mixture into a lightly greased 7 inch springform pan.
- Bake at 325 degrees for 1 hour or until set. Run a knife around outer edge of cheesecake to loosen from sides of the pan.Let cool in pan on a wire rack for 30 minutes.
- Remove sides of pan. Transfer cheesecake to a platter. Spoon preserves over top and sprinkle with pecans. Serve with crackers and grapes.
This recipe is a personal recipe added by KathyEierman and has not been tested or endorsed by MyRecipes.
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Roquefort Cheesecake with Pear Preserves and Pecans Recipe at a Glance
- COURSE: Appetizers