Gorgonzola Cheesecake with Toasted Walnuts

Enjoy these gorgonzola cheesecakes with toasted walnuts – a distinctive appetizer! MORE+ LESS-

By Betty Crocker Kitchens

October 8, 2010

1/4

cup ground walnuts

packages (8 ounces each) cream cheese, softened

eggs

1/2

cup sour cream

cup crumbled Gorgonzola cheese (4 ounces)

3/4

teaspoon coarsely ground pepper

1/2

cup chopped toasted walnuts

Assorted crackers, if desired

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1

Heat oven to 325º. Line outside of springform pan, 9x3 inches with heavy-duty aluminum foil. Spray inside of pan with cooking spray; sprinkle ground walnuts over bottom.
2

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.
3

Place springform 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.

Be sure not to overmix the cheesecake batter. Overmixing creates air bubbles in the batter, which make the cheesecake crack.
Holiday entertaining just got easier! This fabulous savory cheesecake can be made up to 48 hours before your party.
Arrange whole toasted walnuts on the center of the cheesecake, and sprinkle chopped toasted walnuts over the remainder of the cake.