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.

Cook time: 40-45 min | Prep time: (X) min | Serves: (X) | Yields: (X)
  • 1/4 cup ground walnuts
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 eggs
  • 1/2 cup sour cream
  • 1 cup crumbled Gorgonzola cheese (4 ounces)
  • 3/4 tsp. coarsely ground pepper
  • 1/2 cup chopped toasted walnuts
  • Assorted crackers, if desired
  1. Heat oven to 325º. 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.
  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 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.
  4. Remove cheesecake from roasting pan. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 2 hours.
  5. 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.

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