Pepper Jelly Cheesecake

Pepper Jelly CheesecakeI am so excited to share this recipe!

Anyone who has been to a holiday party with me (or other events) know that this is my absolute favorite appetizer to share (as long as I still have my Pepper Jelly on hand!) and every time I do share it, I get at least a couple requests for the recipe.

Pepper Jelly can be a tough jelly to use. It goes fabulously on a cracker with some cream cheese but there aren’t that many other uses for it that I have come across.  I did try sneaking some onto my son’s PB&J one time (It was extremely mild)…. but that didn’t turn out too well…..

Then I came across this fantastic recipe.

 My mom and I go on an annual shopping trip the Saturday after Thanksgiving to the Outlets in Kittery, Maine. We have been doing this for over 12 years and it is a very special time for us. Among the Outlets is a big, fun store called Kittery Trading Post.

That particular day they were having a  lot of their vendors in to showcase their products, which included free food samples! Yay! 

A little company called Lollipop Tree  had samples of their jams and jellies as well as this cheesecake (along with a print out of the recipe).  I grabbed a jar of the pepper jelly and I have never looked back.(This was before I made my own, of course!)

So next time you need a great appetizer, grab a jar of Pepper Jelly and give this recipe a try.

You’re welcome in advance!

Enjoy!

Looking for a great Pepper Jelly recipe?  Try this one!

Pepper Jelly Cheesecake
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Ingredients
  1. 8 oz pepper jelly
  2. 16 oz cream cheese
  3. 2 eggs
  4. 12 oz sharp cheddar cheese, grated
  5. 2 cloves of garlic, minced
Instructions
  1. Preheat oven to 350 degrees
  2. Spray non-stick cooking spray onto an 8 inch spring-form pan and wrap outside side and base with aluminum foil.
  3. Place a baking pan, large enough to hold spring-form pan into the oven.
  4. Fill pan with 1/2 inch of water.
  5. Combine cream cheese, eggs, cheddar and garlic into bowl of food processor and mix until well combined.
  6. Add 1/2 the jar of pepper jelly in and process briefly until just combined.
  7. Pour mixture into spring-form pan.
  8. Bake for 30 minutes.
  9. Cool completely then place in refrigerator.
  10. Right before serving, remove from fridge and remove ring of pan.
  11. Spread remaining pepper jelly over the entire top.
  12. Serve with your favorite crackers.
Adapted from Lollipop Tree
Adapted from Lollipop Tree
From the Garden Table http://fromthegardentable.com/

13 Responses

    • Hi Susan, It really is amazingly good! No, not a side dish. Definitely in the Appetizer category, even though I wouldn’t mind eating it as a side dish…..

  1. Pingback: Cranberry Pepper Jelly – Canning on Sundays | From the Garden Table

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