This unique appetizer combines the richness of cream cheese, the umami of blue cheese, the crispy crunch of phyllo, and the wonderful flavor of roasted grapes. The dish makes an excellent starter or a Meatless Monday entrée served alongside a simply dressed green salad.
Savory Cheesecake with Roasted Grapes Recipe
1 store-bought pie crust
1 roll store-bought phyllo dough
1 tbsp butter
2 cloves garlic, minced
1/2 shallot, minced
16 oz cream cheese
1/4 cup heavy cream
4 oz good quality blue cheese
1/2 cup pistachios
1/2 cup pecans
1 tbsp brown sugar
1 stick butter, melted
1 bunch grapes, drizzled with olive oil, salt, and roasted
Hot honey for topping, optional
- Place pie dough and phyllo dough on the counter and allow to come to room temperature while prepping everything else.
- In a sauté pan, add 1 tbsp of butter, minced garlic, and minced shallot. Heat over low heat until the garlic and shallot is translucent and aromatic. Try to avoid any browning. Set aside and cool.
- In a stand mixer, add cream cheese. heavy cream, eggs, and cooked shallots and garlic. Whip until a smooth mixture is formed. Gently crumble blue cheese and fold into the cheesecake mixture. Set aside.
- In a food processor, add pistachios, pecans, and brown sugar. Pulse until nuts are chopped into a fine mixture, but not quite as fine as sand. Set aside.
- In a pie pan, roll out pie crust and par-bake at 325 degrees until the dough is halfway cooked. Remove from the oven and fill the pie crust with the cheesecake filling. Sprinkle nut mixture on top.
- Brush each piece of phyllo dough with melted butter and crinkle them up lengthwise and place on top of the cheesecake. Try and bunch up the thin layers as tightly as you can on top. This will give a more layered and crispy texture. Drizzle any remaining butter on top of the dough once it is all placed on top of the cheesecake.
- Bake at 350 degrees until the cheese filling is completely set, around 1 hour. You can use a wooden skewer to check this; it should come out clean when inserted.
- Garnish with roasted grapes and drizzle with hot honey and serve cold or at room temperature.
Recipes and Styling by Anna Calabrese / Photography by Dave Bryce / With Support from Buy Fresh Buy Local Western PA
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