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 Tbsp chopped fresh chives
1 Tbsp chopped fresh parsley
2 large eggs
2 Tbsp all-purpose flour
1/2 (11.5 oz.) jar pear preserves (If you can’t find pear preserves, you can use your favorite preserves)
Crackers or toast points, seedless red grapes
Getting it done:
Preheat oven to 350 degrees.
Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325 degrees.
Beat cream cheese and nest 4 ingredients eat 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 light 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 pan, Let cool in pan on a wire rack 30 minutes. Cover and chill at least 8 hours or overnight.
Remove sides of pan, Transfer cheesecake to a platter and spoon preserves over top; sprinkle with nuts, Serve with crackers and red grapes.
Being part of Greater Nashville for almost 50 years means Parks Realty has a local’s knowledge of the all the areas in Middle Tennessee.