Hot Pepper Jelly Cheesecake
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
sliced bread -- crackers
- Preheat oven to 325F.
- Place the pine nuts on a baking sheet and toast in the oven untilgolden, about 8 minutes. Set aside.
- Place cream cheese, 1/2 cup of the jelly, garlic, cilantro andcheddar 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 to24 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 veggies.