with Pear Preserves and Pecans
Pear preserves balance the tanginess of the Roquefort cheese, and toasted pecans add nutty flavor to this herb-and-pecan cheese spread.
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
Step 1 - Preheat oven to 350°. Bake pecans as a single layer in a shallow pan for 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325°.
Step 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.
Step 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.
Step 4 - Remove sides of pan. Transfer cheesecake to a platter, and spoon preserves over top; sprinkle with pecans.
Ideal for large gatherings--it makes 12 appetizer servings. Serve with crackers, red grapes, and assorted vegetables.