Savory Blue Cheese Cheesecake with Cherry Pear Compote and Cherry Balsamic Glaze

Make the Crust: In a large bowl, beat the butter, 4 ounces Parmesan cheese, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until light and fluffy. (5 minutes)

Add the flour, mixing on low speed until the mixture resembles coarse crumbs. (2 minutes)

Turn the dough out onto a lightly floured surface and shape into a log. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. (1 hour)

Preheat oven to 350 degrees F (175 degrees C). Slice the chilled dough into 1/4-inch thick rounds and arrange on a baking sheet. (5 minutes)

Bake until golden brown, about 22 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. (32 minutes)

Reduce oven heat to 300 degrees F (150 degrees C). Line the bottom of a 10-inch springform pan with parchment paper and grease the paper and sides of the pan with butter. (5 minutes)

In a food processor, combine the toasted pecans, baked crackers, and melted butter. Pulse until finely crumbled. (3 minutes)

Press the crumb mixture evenly into the bottom of the prepared springform pan. Chill in the refrigerator while preparing the filling. (5 minutes)

Make the Cheesecake Filling: In a large bowl, beat the 3 (8 ounce) packages of cream cheese, 8 ounces of blue cheese, and 6 ounces of Parmesan cheese until smooth and creamy. (5 minutes)

Add the eggs one at a time, beating well after each addition. Beat in the heavy cream and 1 teaspoon pepper with the last egg. (3 minutes)

Pour the cheesecake filling into the prepared pan and bake for 1 1/2 hours, or until the edges are set and the center jiggles slightly. (1.5 hours)

Run a paring knife around the edges of the pan to loosen the cheesecake. Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours, or preferably overnight. (5 hours)

Make the Cherry Pear Compote: Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. (5 minutes)

Reduce heat to medium-low and continue cooking, stirring frequently, until the onions are very tender and deeply caramelized, 15 to 20 minutes more. (20 minutes)

Add the chopped pears, dried cherries, balsamic vinegar, brown sugar, and 1/4 teaspoon salt. Cook, stirring occasionally, until the pears are tender, about 8 minutes. (8 minutes)

Remove the onion and fruit from the skillet with a slotted spoon and set aside. Drain the remaining juice back into the skillet. (2 minutes)

Mash the cooked fruit lightly with a fork. Simmer the juice in the skillet over medium heat until thickened into a glaze, about 5 minutes. Transfer the glaze to a separate bowl. (5 minutes)

Make the Topping and Assemble: In a medium bowl, beat the remaining 8-ounce package of cream cheese, 4 ounces of blue cheese, 2 ounces of Parmesan cheese, and 1/2 teaspoon of black pepper until smooth. (5 minutes)

Spread the cheese mixture evenly over the cooled cheesecake. Sprinkle with chopped candied pecans. (3 minutes)

Serve chilled with the cherry pear compote, sliced fresh pear, and balsamic glaze on the side.