Roquefort Cheesecake with Pecans
Elevate your appetizer game with this luxurious Roquefort Cheesecake with Pecans, a delectable blend of creamy, savory, and nutty flavors. This recipe pairs the sharp tanginess of crumbled Roquefort cheese with the velvety smoothness of cream cheese, while a buttery graham cracker and pecan crust adds a delightful crunch. Aromatic fresh chives and a hint of black pepper enhance the savory profile, making this baked cheesecake an elegant centerpiece for any gathering. Perfectly chilled and easy to slice, it's ideal as an upscale appetizer or a bold, savory dessert. Prep in just 30 minutes, and let your guests savor the rich balance of textures and flavors in every bite.
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Recipe Information
Ingredients
- 1.5 cups (crushed) graham crackers
- 6 tablespoons (melted) unsalted butter
- 0.5 cups (finely chopped) pecans
- 16 ounces (softened) cream cheese
- 6 ounces (crumbled) Roquefort cheese
- 0.5 cups sour cream
- 0.5 cups heavy cream
- 3 large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons (finely chopped) fresh chives
- 0.25 teaspoons kosher salt
- 0.25 teaspoons ground black pepper
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the crushed graham crackers, melted butter, and finely chopped pecans.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake the crust in the preheated oven for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and Roquefort cheese together until smooth.
Add the sour cream, heavy cream, and eggs one at a time, beating well after each addition.
Mix in the flour, chives, salt, and pepper until fully incorporated.
Pour the cheese mixture over the cooled crust in the springform pan and smooth the top with a spatula.
Place the cheesecake on the middle rack of your oven and bake for 50-60 minutes, or until the center is set and the edges are slightly golden.
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
Refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Before serving, release it from the springform pan and garnish with additional chives or pecans if desired.
Slice and serve chilled as a sophisticated appetizer or a unique savory dessert.
Nutrition Facts
Calories |
4556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 411.3 g | 527% | |
| Saturated Fat | 215.7 g | 1078% | |
| Polyunsaturated Fat | 26.8 g | ||
| Cholesterol | 1507 mg | 502% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 69.4 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 1664 mg | 128% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1591 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
