More Great Recipes: Appetizer

Hot Pepper Jelly Cheesecake


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By kc10
Member since 2006

Serves 4-8 | Prep Time | Cook Time

Ingredients

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.



Pairs Well With


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