Hot Pepper Jelly Cheesecake

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Serves 4-8 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1/4 cup pine nuts

1 pkg. (8 oz.) cream cheese

1 cup hot pepper jelly; preferably red

2 cloves garlic, minced

1/4 cup chopped cilantro

1-1/4 cups sharp cheddar cheese

sliced bread, crackers or Belgian endive cups


Oven set at 325ºF. Toast the pine nuts in the oven for about 8 minutes. Set aside.

Place the cream cheese and 1/2 cup of the jelly, the cilantro, garlic and cheddar cheese in a food processor. Process till evenly blended.

Line the bottom of a 7-in. springform pan with parchment paper. Spray the sides with non stick spray. Add the cheese mixture. Refrigerate at least 2 hours.

Spread the remaining jelly across the top of the cheesecake and sprinkle the pine nuts on top. Serve chilled.

To serve simply remove the sides of the springform pan.

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