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Red Pepper Jelly Cheesecake

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Ingredients

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	2 (8 ounce) packages cream cheese
	10 ounces grated sharp cheddar cheese
	2 eggs
	2 garlic cloves, minced
	1 (8 ounce) jar pepper jelly, divided
	firm cracker, for spreading

Nutritional information

290.4

Calories

196 g

Calories From Fat

21.8 g

Total Fat

13.6 g

Saturated Fat

101.6 mg

Cholesterol

276 mg

Sodium

14.8 g

Carbs

0.2 g

Dietary Fiber

9.9 g

Sugars

9.8 g

Protein

89g

Serving Size

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Red Pepper Jelly Cheesecake

Name: Red Pepper Jelly Cheesecake
Prep time: 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: : 2; : 10; : 2; : 2; : 1

Features:

Cuisine:

American

I made this for a bridal shower and it was a definite hit! Got a lot of compliments from guests. Very easy - I didn't even need a mixer; after softening the cream cheese slightly in the microwave, it was easy to mix by hand. used finely shredded cheddar as I thought it might incorporate better. I also halved the recipe but used 4 oz jelly in the cheesecake and just a little on top. Used a 7 inch springform (that's what I had) and baked for 35 minutes. Soooo tasty - I was happy there was a smidge left to take home with me! Thanks so much for the recipe! - Aug 13, 2006. Update: Made this again for a church gathering and again halved in a 7-inch pan. This time, I could only find (green) jalapeno jelly, which worked just fine. used 3 oz jelly in the cheesecake and just a little on top. Thanks again for the recipe!

80 min
Serves 12
Easy

Ingredients

Directions

Red Pepper Jelly Cheesecake, This has a really different flavor and texture from the average cheddar spread You can dress it up by putting kale or lettuce around the edges on a plate, and clusters of grapes on the lettuce, I made this for a bridal shower and it was a definite hit! Got a lot of compliments from guests Very easy – I didn’t even need a mixer; after softening the cream cheese slightly in the microwave, it was easy to mix by hand used finely shredded cheddar as I thought it might incorporate better I also halved the recipe but used 4 oz jelly in the cheesecake and just a little on top Used a 7 inch springform (that’s what I had) and baked for 35 minutes Soooo tasty – I was happy there was a smidge left to take home with me! Thanks so much for the recipe! – Aug 13, 2006 Update: Made this again for a church gathering and again halved in a 7-inch pan This time, I could only find (green) jalapeno jelly, which worked just fine used 3 oz jelly in the cheesecake and just a little on top Thanks again for the recipe!, This was pretty good! I made it for a baby shower and it was enjoyed I think I added too much pepper jelly to the cheesecake mixture because I had to cook longer than 45 minutes to get the center set and the top was a bit brown for my liking However, it tasted good and I’ll definitely try it again

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Steps

1 Done	Mix Cream Cheese, Cheddar Cheese, Eggs and Garlic With a Mixer or in a Food Processor. Blend in Half the Jelly.
2 Done	Oil a 9 Inch Springform Pan and Pour in the Mixture. Place on Top Rack of a Preheated 350 Oven. Place Another Pan Filled With Water on the Bottom Rack of the Oven Beneath the Springform Pan to Keep the Cheesecake from Drying. Bake For 45 Minutes or Until Cake Is Brown on Top and a Toothpick Comes Out Clean. Cool on Rack. Refrigerate For Several Hours Before Serving.
3 Done	Remove Ring from Springform Pan. Spread Remaining Pepper Jelly Over the Top. Serve With Crackers.