No Bake Pepper Jelly Cheesecake
serves 6-8; may be prepared up to 24hrs in advance
ingredients
5 oz sharp cheddar cheese, grated (approx. 1 1/4 cup)
8 oz creamcheese, room temp.
1/4 cup pine nuts
1 Tbsp. chopped green onion
1/4 cup chopped fresh cilantro
2 cloves garlic, finely minced
directions
- preheat oven to 325F.
- place pine nuts on a baking sheet and toast in oven until golden, about 8 minutes and set aside.
- combine 1/4 cup of pepper jelly, cream cheese, garlic and sharp cheddar cheese and mix in food processor until evenly blended.
- stir in chopped cilantro and onion.
- line bottom of 7" spring form pan with parchment paper, spray sides with non-stick spray.
- add mixture and refrigerate for at least 2 hours. After it has chilled, spread remaining jelly evenly over top of cheesecake and sprinkle with pine nuts.
- To serve, loosen the sides with a knife, carefully remove the sides of pan and transfer cheesecake to a serving plate.
- Serve chilled with sliced baquette or crackers.
Enjoy!
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