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Savory Blue Cheese Cheesecake with Cherry Pear Compote and Cherry Balsamic Glaze
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Prep Time:
90 minutes
Cook Time:
180 minutes
Total Time:
570 minutes
Sophisticated make-ahead savory appetizer perfect for wine tastings and special events. Easy to prepare in advance and ready to top before serving.
Ingredients:
  • 4 ounces freshly shredded Parmesan cheese
  • 1 teaspoon minced fresh thyme leaves
  • 0.5 teaspoon Kosher salt
  • 1.25 cups all-purpose flour
  • 0.25 cup chopped toasted pecans
  • 1 tablespoon butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 8 ounces blue cheese, crumbled
  • 6 ounces freshly shredded Parmesan cheese
  • 4 large eggs at room temperature
  • 0.25 cup heavy cream at room temperature
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 large sweet onions, thinly sliced
  • 2 pears - peeled, cored and chopped
  • 0.5 cup dried cherries
  • 2 tablespoons black cherry balsamic vinegar
  • 0.25 teaspoon kosher salt
  • 1 (8 ounce) package cream cheese
  • 2 ounces freshly shredded Parmesan cheese
  • 4 ounces blue cheese, crumbled
  • 0.25 cup candied pecans
  • 1 firm green pear, cored and thinly sliced
Instructions:
  • In a large bowl, cream 1/2 cup butter, 4 ounces grated Parmesan cheese, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper with an electric mixer until light and fluffy. Gradually add the flour and mix on low speed until the mixture forms large crumbles. Shape the dough into a log, wrap it in plastic wrap, and chill in the refrigerator for about 1 hour.
  • Preheat the oven to 350°F (175°C), then slice the dough into 1/4-inch thick pieces and lay them on a baking sheet.
  • - Preheat the oven and bake for 22 minutes until golden brown. Let the crackers cool on the sheets for 10 minutes, then transfer to a wire rack to cool completely. Lower the oven temperature to 300°F (150°C). Line the bottom of a 10-inch springform pan with parchment paper, butter the paper and the pan's sides.
  • Combine toasted pecans, baked crackers, and 1 tablespoon melted butter in a food processor and pulse until crumbled. Press the mixture onto the bottom of the pan and chill in the refrigerator while making the filling.
  • In a large bowl, use an electric mixer to blend together three 8-ounce packages of cream cheese, 8 ounces of blue cheese, and 6 ounces of Parmesan cheese until smooth. Add eggs one at a time, ensuring each egg blends in before adding the next. Lastly, mix in the heavy cream and 1 teaspoon of pepper with the final egg. Transfer the creamy mixture to a prepared pan.
  • Bake the cheesecake in the preheated oven for about 1 1/2 hours until the edges are nicely puffed and the surface is firm with a slight jiggle in the center. Run a paring knife around the edges, then cool at room temperature for 1 hour before refrigerating for 4 hours to overnight.
  • Warm olive oil in a skillet over medium heat. Saute onion until soft and translucent, about 5 minutes. Reduce heat to medium-low and continue to cook until onion is very tender and deep brown, 15 to 20 minutes. Stir in chopped pears, dried cherries, balsamic vinegar, brown sugar, and 1/4 teaspoon salt. Cook until pears are soft. Using a slotted spoon, remove onion and fruits from the skillet. Drain the juice back into the skillet, then mash the fruits in a bowl. Simmer the juice in the skillet until thickened, about 5 minutes. Transfer glaze to a separate bowl.
  • Combine the 8-ounce package of cream cheese, 4 ounces of blue cheese, 2 ounces of Parmesan cheese, and 1/2 teaspoon of black pepper in a bowl. Use an electric mixer to beat until smooth. Spread the mixture over the cooled cheesecake, then top with candied pecans. Serve alongside cherry pear compote, sliced pear, and vinegar glaze.

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