Roquefort Cheesecake with Roasted Red Pepper and Peach Jam is the ultimate, savory cheesecake recipe and an incredible make-ahead holiday party appetizer.
The tanginess of the Roquefort cheese is balanced out by the addition of a luscious Roasted Red Pepper and Peach Jam, together with salty, buttery roasted pecans. In addition to being delicious, this southern Christmas appetizer is easy to prepare, can be made ahead, and it makes a gorgeous presentation.
This impressive cheesecake appetizer is great for larger gatherings because it makes twelve servings. However, don’t worry if you’re feeding a smaller group because leftovers are just as good the next day.
Here’s what’s in it:
You will need roasted pecans, cream cheese, Roquefort cheese, sour cream, fresh chives, fresh parsley, eggs, all-purpose flour, and a jar of Roasted Red Pepper and Peach Jam.
You will also need a seven-inch springform pan and crackers or toasted baguette slices to serve with it.
Here is how to make this recipe:
- When you are ready to make this delicious cheesecake appetizer, begin by preheating your oven to 325 degrees F.
- Add the cream cheese, Roquefort cheese, sour cream, chives, and parsley to a large bowl and beat with an electric mixer until well blended and smooth. Then, add the eggs, one at a time, beating just until the yellow disappears after each egg’s addition. Add the flour and mix well.
- Make sure that the bottom and sides of your springform pan fit together securely and close the clamp. Spray the insides with a non-stick cooking spray or grease it with butter. Spoon the mixture into the pan and smooth it out.
- Bake for one hour or until set. Run a knife around the outer edge of the cheesecake to loosen the edges around the sides. Let it cool in the pan on a wire rack for 30 minutes.
- Cover and chill in the refrigerator for eight hours.
- Before serving, unhinge the clasp and carefully remove the sides of the pan. Transfer the cheesecake to a serving platter, spoon the preserves over the top and add the pecans. Serve with your favorite crackers, toasted baguette slices, pretzel chips, or pita chips.
Frequently asked questions:
What is Roquefort cheese?
Roquefort cheese is a type of blue cheese which is made in France from sheeps’ milk. It is most similar in consistency and taste to Gorgonzola. Either blue cheese or Gorgonzola can be substituted for the Roquefort in this savory cheesecake recipe.
What is a springform pan?
A springform pan is a round, two-piece pan used for baking delicate cheesecakes that can’t easily be removed from a regular cake pan. The sides can be removed by unhinging the clasp, and the cheesecake can be served as is.
What is a good substitute for the jam?
If you don’t have the jam I used, any other fruit preserves or jams can be used. Pear preserves, fig preserves, apricot preserves or jam, or seedless raspberry preserves would all be tasty substitutes.
Sharon’s tips:
To soften the cream cheese, for 16 ounces, place the unwrapped blocks of cheese in a microwave-safe bowl, and microwave on high for 25 seconds. Or, you leave it on your kitchen counter for 30 to 60 minutes until it is soft.
Roasted pecans are easy to make. Simply place on a baking sheet and roast at 350 degrees for 10 minutes. Or you can roast them in the microwave by spreading them out on a microwave-safe plate and microwaving on high for about five to six minutes. Be sure to check them at one-minute intervals.
Leftovers can be stored covered in the refrigerator for up to five days. I do not recommend freezing them.
Related recipes:
If you like this recipe, you might also be interested in these other southern Christmas appetizer recipes on my blog:
- Best Ever Easy Southern Caviar Dip
- Baked Bacon Ranch Jalapeno Poppers
- Brown Sugar Glazed Bacon Wrapped Shrimp
- Easy Cranberry Jalapeno Cream Cheese Dip
- Cranberry Pecan Mini Goat Cheese Balls
- The Ultimate Blue Cheese Spread with Pecans
- Hot and Cheesy Baked Shrimp Scampi Dip
If you need more menu ideas or recipes, you can check out all of my appetizer recipes here, or you might like these roundup posts: 47 Fun & Festive Christmas Appetizer Recipes and 41 Quick and Easy Game Day Snacks and Appetizers.
This recipe is courtesy of my friend, Courtney Glazer who shared it with me so I can share it with you!
★ If you make this recipe, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thanks so much for visiting Grits and Pinecones!
Roquefort Cheesecake Recipe
Ingredients
- ½ cup pecan halves roasted
- 16 ounces cream cheese softened
- 8 ounces Roquefort cheese crumbled
- ½ cup sour cream
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 2 eggs large
- 2 tablespoons all-purpose flour
- ⅔ cup roasted red pepper and peach jam or another jam of your choice
Instructions
- Preheat oven to 325 degrees F. Make sure that the bottom and sides of a seven-inch springform pan fit together securely and close the clamp. Spray the insides with a non-stick cooking spray or grease it with butter. Set it aside.
- Add cream cheese, Roquefort cheese, sour cream, chives, and parsley to a large bowl and beat with an electric mixer until well blended and smooth. Add the eggs, one at a time, beating just until the yellow disappears after each egg's addition. Add the flour and mix well.
- Spoon the mixture into the pan and smooth it out.
- Bake for one hour or until set. Run a knife around the outer edge of the cheesecake to loosen the edges around the sides. Let it cool in the pan on a wire rack for 30 minutes.
- Cover and chill in the refrigerator for eight hours.
- Before serving, unhinge the clasp and carefully remove the sides of the pan. Transfer the cheesecake to a serving platter, spoon the preserves over the top and add the pecans. Serve with your favorite crackers, toasted baguette slices, pretzel chips, or pita chips.
Very interesting recipe. Like that it is a baked cheese appetizer. Yum.