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Red Pepper Jelly Cheesecake

Source of Recipe

Marlene @ cookskorner.com & egullet.org


Recipe Introduction

This was delicious. Make sure to set it out for about 20 minutes before serving with crackers, flat bread or crostini. Marlene also suggests using garlic jelly with this. We have an apricot-jalapeno jelly that we thought would be good, too. I think you could come up with a lot of different (not overly fruity) jams and jellies that would be good in this.

List of Ingredients

1 egg
6 oz. grated Monterrey Jack cheese
½ c. freshly grated Parmesan cheese
8 oz. cream cheese, softened
1 t. cracked black peppercorn
1 jar of red pepper jelly



Recipe

Preheat oven to 350 degrees.

Grease two 4 ½” springform pans.

In the bowl of an electric mixer, combine half the jelly with the rest of the ingredients using the paddle attachment. Combine until smooth.

Pour into the springform pans and bake for approximately 30-40 minutes. Cool completely before removing form pan.

Spread the rest of the jelly on top of the cheesecake and serve.