(If you like cheese balls, you will love this savory cheesecake pie. It's no-cook, no-bake, and easy.
Prep Time: 20 minutes
Ingredients:
- 3 (8-ounce) packages cream cheese, softened, divided use
- 2 tablespoons milk
- 2 tablespoons sour cream
- 3/4 cup chopped pecans
- 4 ounces Brie or Camembert, rind removed, softened
- 1 cup shredded Swiss cheese
- 4 ounces crumbled blue cheese
- 1/2 cup pecan halves, for garnish
- Red and green apple slices, fresh vegetable sticks, and/or crackers
Preparation:
Beat 8 ounces of the cream cheese, milk, and sour cream until smooth. Line a 9-inch pie plate with plastic wrap. Spread mixture over the bottom and up the sides of the pie plate. Sprinkle chopped pecans evenly across the surface and gently press into the cream cheese mixture.
Beat remaining 16 ounces of cream cheese, Brie cheese, Swiss cheese, and blue cheese until combined. Scrape into pie plate on top of previous layer and smooth the top. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
When ready to serve, remove top plastic wrap and invert pate onto a serving dish. Carefully peel off bottom layer of plastic wrap. Press pecan halves in a decorative pattern on top.
Let cheese pate sit at room temperature for at least 30 minutes before serving with apple slices, vegetable sticks, and crackers.
Yield: 16 to 20 servings
Beat remaining 16 ounces of cream cheese, Brie cheese, Swiss cheese, and blue cheese until combined. Scrape into pie plate on top of previous layer and smooth the top. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
When ready to serve, remove top plastic wrap and invert pate onto a serving dish. Carefully peel off bottom layer of plastic wrap. Press pecan halves in a decorative pattern on top.
Let cheese pate sit at room temperature for at least 30 minutes before serving with apple slices, vegetable sticks, and crackers.
Yield: 16 to 20 servings
