2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup ATHENOS Crumbled Gorgonzola Cheese, divided
1/4 cup whipping cream
2 egg s
2 Tbsp. sugar
1/2 cup coarsely chopped PLANTERS Walnuts
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Let's Make It
Heat oven to 325ºF.
Melt 3 Tbsp. butter; mix with cracker crumbs. Spoon into 24 paper-lined mini muffin cups, adding about 1 tsp. to each.
Beat cream cheese, 1/3 cup Gorgonzola cheese and whipping cream in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Spoon into prepared muffin cups, adding about 1 Tbsp. to each.
Bake 15 min. or until centers are almost set. Cool cheesecakes in pans 10 min. Remove from pans to wire racks; cool completely. Refrigerate cheesecakes 1 hour.
Meanwhile, cover baking sheet with foil. Cook sugar and remaining butter in small saucepan on medium heat until butter is melted. Add nuts; cook 5 to 7 min. or until nuts are lightly browned and evenly glazed, stirring constantly. Spread into single layer on prepared baking sheet; cool completely.
Top cheesecakes with remaining gorgonzola cheese and candied nuts just before serving.
Trying to pace your eating at a party? Preview your choices and be selective instead of taking some of everything.
Prepare using ATHENOS Crumbled Blue Cheese or KRAFT Natural Blue Cheese Crumbles.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.