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Pistachio Gorgonzola Cheesecake

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

24 ServingsPrep: 30 min. + chilling

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 peel
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

Directions

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 peel,
cream, pepper and mustard; cover and process until blended. Set
aside.

2 of 2

Pistachio Gorgonzola Cheesecake (continued)

Directions (continued)

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.
Yield: 24 servings.

Nutrition Facts: 1/4 cup (calculated without crackers) equals 225 calories, 20 g fat (12 g saturated fat), 48 mg cholesterol, 321 mg sodium, 5 g carbohydrate, 2 g fiber, 7 g protein.