Stephanie Alfano's Blue Cheese Appetizer Cheese Cake

This Christmas my dear friend Mary hosted a sweets and appetizer party. Her sister, Stephanie brought this pretty (and yummy) blue cheese cheese cake. It is heavenly. The combination of the blue cheese and pistachio/cranberry topping are perfect for my taste buds. It is also an impressive, pretty addition to any table.


2 - 8 oz. cream cheese
1 - 8 oz. blue cheese crumbles
1/2 cup sour cream
2 tablespoons fresh chives (or equivalent dried)
1 tablespoon fresh parsley (or equivalent dried)
2 eggs (slightly beat)
2 tablespoon flour
pistachios (shelled - approximately 1/2 cup)
dried cranberries (approximately 1/2 cup)
optional - pear preserves.

Preheat oven to 325 degrees.
Combine cream cheeses, blue cheese, sour cream, chives and parsley using an electric mixer works well.
Beat in eggs one at a time.
Fold in flour.
Spoon mixture into a 7 1/2 inch spring form pan.
Bake at 325 degrees for one hour or until set.
Run knife around pan to loosen.
Allow to cool in pan 30 minutes on a rack.
Cover with plastic wrap and refrigerate at least 8 hours.
Remove from pan.
Place on a platter.
Garnish by sprinkling pistachios and dried cranberries on top.
Serve with crackers.

Optional: pear preserves was recommended in the original recipe. You may serve on the side or spread on top before sprinkling with pistachios and dried cranberries. I left plain but the more I think about it I think it would be delicious with the sweet touch of the preserves.