PISTACHIO GORGONZOLA CHEESECAKE

Pistachio Gorgonzola Cheesecake image

More than anything, I love having friends over for drinks & appetizers. My savory cheesecake always makes a grand impression! -Michaela Rosenthal, Woodland Hills, California

Provided by Taste of Home

Time 30m

Yield 24 servings.

Number Of Ingredients 15

Ingredients

2 shallots, quartered
1 pound crumbled Gorgonzola cheese, divided
1 cup unsalted butter, cubed
1 package (8 ounces) cream cheese, softened and cubed
1/4 cup Madeira wine
2 tablespoons grated orange zest
1 tablespoon heavy whipping cream
1/2 teaspoon white pepper
1/2 teaspoon ground mustard
1-1/2 cups pistachios, toasted and chopped, divided
8 green onions, thinly sliced
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
2 tablespoons oil-packed sun-dried tomatoes, drained and chopped
Assorted crackers

Steps:

Line the bottom of a 9-in. springform pan with parchment paper; set aside., Place shallots in a food processor; cover and process until chopped. Add 2 cups Gorgonzola, butter, cream cheese, wine, orange zest, cream, pepper and mustard; cover and process until blended. Set aside., In a small bowl, combine 1 cup pistachios, green onions, basil, parsley, tomatoes and remaining Gorgonzola cheese. Spread half of mixture in prepared pan. Top with half of cream cheese mixture. Repeat layers. Pat down. Cover and refrigerate for at least 8 hours or overnight., Remove sides of pan. Carefully unmold onto a serving platter. Remove parchment paper. Finely chop remaining pistachios; press onto sides of cheesecake. Serve with crackers.,

Nutrition Facts : Calories 225 calories, Fat 20g fat (12g saturated fat), Cholesterol 48mg cholesterol, Sodium 321mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.