Roquefort Cheesecake with Pear Preserves and pecans

By á-24329

Ingredients

• 1/2 c oecab ir wakbytsgakves'
• 2 (8oz) packs. cream cheese, softened
• 1 (8oz,) roquefort cheese chopped
• 1/2 c sour cream
• 2 T chopped fresh chives
• 1 T chopped fresh parsley
• 2 lg. eggs
• 2 T flour
• 1/2 jar pear preserves
• crackers, seedless red grapes and assorted vegetables

Preparation

Step 1

1. Preheat oven to 350 . Bake pecans in a single layer in a shollow pan 8-10 min or until llightly toasted and fragrant, stirring halfway through. Reduce oven temp to 325

2. Beat cream cheese and next 4 ingrediaents at med. speed with an electric mixer until blended. Add eggs, 1 at atime, beating just until yellow disappears after each addition . fold in flour. Spoon cheese mixture into lightly greased 7 in springflorm pan

3. Bake at 325 for 1 hr or until set. Run a knife around outer edge of cheese cake to loosen from sides of pan . Ket cool in pan on wire rack 30 min Cover and chill 8 hrs.

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.