Gorgonzola Cheesecake with Toasted Walnuts

This two-cheese spread takes a little planning to prepare, but the steps are simple – and the results are heavenly.

Ingredients

  • 1/4 cup ground walnuts
  • 2 eggs
  • 1 cup crumbled Gorgonzola cheese
  • 1/2 cup chopped toasted walnuts
  • 2 packages (8 oz. each) cream cheese, softened
  • 1/2 cup sour cream
  • 3/4 teaspoon coarsely ground pepper
  • Assorted crackers, if desired

Directions

  • Heat oven to 325ºF. Line outside of spring form pan, 9x3 inches with heavy-duty aluminum foil. Spray inside of pan with cooking spray; sprinkle ground walnuts over bottom.
  • Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add eggs; beat just until smooth. Stir in sour cream, cheese and pepper just until blended. Spoon evenly over walnuts in pan.
  • Place spring form in large roasting pan; pour hot water into roasting pan until one-fourth full. Bake uncovered 40 to 45 minutes or until center is almost set.
  • Remove cheesecake from roasting pan. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 2 hours.
  • Cover and refrigerate at least 2 hours but no longer than 48 hours. Remove side of pan. Garnish with toasted walnuts. Cut into wedges. Serve with crackers.

Recipe Information

Ingredients

  • 1/4 cup ground walnuts
  • 2 eggs
  • 1 cup crumbled Gorgonzola cheese
  • 1/2 cup chopped toasted walnuts
  • 2 packages (8 oz. each) cream cheese, softened
  • 1/2 cup sour cream
  • 3/4 teaspoon coarsely ground pepper
  • Assorted crackers, if desired

Directions

  • Heat oven to 325ºF. Line outside of spring form pan, 9x3 inches with heavy-duty aluminum foil. Spray inside of pan with cooking spray; sprinkle ground walnuts over bottom.
  • Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add eggs; beat just until smooth. Stir in sour cream, cheese and pepper just until blended. Spoon evenly over walnuts in pan.
  • Place spring form in large roasting pan; pour hot water into roasting pan until one-fourth full. Bake uncovered 40 to 45 minutes or until center is almost set.
  • Remove cheesecake from roasting pan. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 2 hours.
  • Cover and refrigerate at least 2 hours but no longer than 48 hours. Remove side of pan. Garnish with toasted walnuts. Cut into wedges. Serve with crackers.