Recipes Included On This Page Hot Pepper Jelly Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hot Pepper Jelly Cheesecake Recipe By : Hugh Carpenter and Ted Sandison Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup pine nuts 8 ounces cream cheese -- at room temperature 1 cup hot pepper jelly -- preferably red 2 cloves garlic -- finely minced 1/4 cup fresh cilantro -- chopped 5 ounces sharp cheddar cheese -- grated [about 1-1/4 cups] sliced bread, crackers or Belgian endive cups, as accompaniment Preheat oven to 325F. Place the pine nuts on a baking sheet and toast in the oven until golden, about 8 minutes. Set aside. Place cream cheese, 1/2 cup of the jelly, garlic, cilantro and cheddar cheese in a food processor. Process until evenly blended. Line the bottom of a 7-inch springform pan with parchment paper. Spray the sides of the pan with nonstick spray. Add the cheese mixture. Refrigerate at least 2 hours. Spread the remaining jelly evenly across the top surface and sprinkle the pine nuts on top. The recipe can be completed to this point up to 24 hours before serving. To serve, carefully remove the sides of the pan. Transfer cheesecake to a serving plate. Serve chilled with sliced bread, crackers or endive cups. Source: ""Fast Appetizers"" NOTES : This simple cheesecake, a layer-and-chill recipe, can be reduced in size to serve to smaller groups. Try varying the nuts and herbs, but not the pepper jelly. Makes 4 to 8 Servings Printed in The Virginia Pilot, November 13, 2002 Contributed to the FareShare Gazette by Art Guyer 3 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 18g Fat (81.0% calories from fat); 8g Protein; 2g Carbohydrate; trace Dietary Fiber; 50mg Cholesterol; 194mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 3 Fat.

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