Savory Gorgonzola Cheesecake Bites

1. 1

   Heat oven to 325 degrees F.

2. 2

   Melt 3 Tbsp.

3. 3

   butter; mix with cracker crumbs.

4. 4

   Spoon into 24 paper-lined mini muffin cups, adding about 1 tsp.

5. 5

   to each.

6. 6

   Beat cream cheese, 1/3 cup Gorgonzola cheese and whipping cream in medium bowl with mixer until blended.

7. 7

   Add eggs, 1 at a time, mixing after each just until blended.

8. 8

   Spoon into prepared muffin cups, adding about 1 Tbsp.

9. 9

   to each.

10. 10

    Bake 15 min.

11. 11

    or until centers are almost set.

12. 12

    Cool cheesecakes in pans 10 min.

13. 13

    Remove from pans to wire racks; cool completely.

14. 14

    Refrigerate cheesecakes 1 hour.

15. 15

    Meanwhile, cover baking sheet with foil.

16. 16

    Cook sugar and remaining butter in small saucepan on medium heat until butter is melted.

17. 17

    Add nuts; cook 5 to 7 min.

18. 18

    or until nuts are lightly browned and evenly glazed, stirring constantly.

19. 19

    Spread into single layer on prepared baking sheet; cool completely.

20. 20

    Top cheesecakes with remaining gorgonzola cheese and candied nuts just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.