Roquefort Cheesecake with Red Pepper Jam
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4 from 5 votes

Roquefort Cheesecake with Red Pepper Jam Recipe

Roquefort Cheesecake with Roasted Red Pepper and Peach Jam topped with crunchy toasted pecans, is the ultimate make-ahead holiday party appetizer.
Prep Time15 mins
Cook Time1 hr
Total Time9 hrs 15 mins
Course: Appetizer
Cuisine: American
Keyword: christmas appetizer, party cheese ball
Servings: 12 appetizer servings
Calories: 221kcal
Author: Sharon Rigsby


  • 1/2 cup pecans toasted
  • 16 oz cream cheese softened
  • 8 ounce Roquefort cheese crumbled
  • 1/2 cup sour cream
  • 2 Tbsp chopped fresh chives
  • 1 Tbsp Chopped fresh parsley
  • 2 eggs large
  • 2 Tbsp all-purpose flour
  • 2/3 cup roasted red pepper and peach jam or another jam of your choice
  • Crackers for serving


  • Preheat oven to 325 degrees F.
  • 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 eggs, 1 at a time, beating just until the yellow disappears after the addition of each egg. Add flour and mix well.
  • Spoon mixture into a 7-inch springform pan which has been lightly greased.
  • Bake for 1 hour or until set. Run a knife around the outer edge of the cheesecake to loosen it. Let cool in the pan on a wire rack for 30 minutes. Cover and chill for 8 hours before serving.
  • Remove the sides of the pan and transfer the cheesecake to a serving platter. Spoon preserves over the top of the cheesecake and top with pecans. Serve with crackers. Enjoy!


Calories: 221kcal | Carbohydrates: 3g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 77mg | Sodium: 478mg | Potassium: 92mg | Sugar: 1g | Vitamin A: 640IU | Vitamin C: 0.1mg | Calcium: 181mg | Iron: 0.5mg