Gorgonzola Cheesecake with Toasted Walnuts
Gorgonzola Cheesecake with Toasted Walnuts requires approximately 5 hours and 5 minutes from start to finish. This recipe serves 32. One portion of this dish contains roughly 3g of protein, 12g of fat, and a total of 163 calories. A mixture of ground walnuts, cream cheese, coarsely ground pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
Line outside of springform pan, 9x3 inches with heavy-duty aluminum foil. Spray inside of pan with cooking spray; sprinkle ground walnuts over bottom.
Beat cream cheese in large bowl with electric mixer on medium speed until smooth.
Add eggs; beat just until smooth. Stir in sour cream, cheese and pepper just until blended. Spoon evenly over walnuts in pan.
Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full.
Bake uncovered 40 to 45 minutes or until center is almost set.
Remove cheesecake from roasting pan. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 2 hours. Cover and refrigerate at least 2 hours but no longer than 48 hours.
Garnish with toasted walnuts.