Red Pepper Jelly Cheesecake is a savory cheesecake which is made with the traditional cheesecake ingredients of eggs and cream cheese, but additionally has some garlic and red pepper jelly for the savory twist.
This recipe is always a hit, whenever it is served, but if you are just a small group, cut the finished cheesecake in half and freeze half. Defrost in the refrigerator (not the microwave), for the best results.
Very yummy!
Red Pepper Jelly Cheesecake
Print recipe| Serves | 12 - 15 appetizer servings |
| Inspiration | Sylvia's friend |
Ingredients
- 1/4 cup red pepper jelly (mkixed with wate)
- 1/4 cup water
- 250 gm cream cheese (room temperature (or soften in the microwave - 1 minute at low power should do)
- 1 Large egg
- 2 Cloves garlic clove (grated or minced)
- 1/4 Tsp freshly ground pepper
- 1 1/4 cup grated or shredded old cheddar
Directions
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Mix the red pepper jelly with the 1/4 cup of water. The jelly should be a very watery consistency. If the red pepper jelly is quite thick, you might need to heat it in the microwave for 15 seconds to mix the water and jelly.  | |
| Cream together the cream cheese, egg, garlic, cheddar, black pepper. Stir in the red pepper jelly mixture. | |
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Pour into a 6" spring form or 9" pie plate (spring form is nicer).  | |
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Bake at 350 deg F for 30 min, or until set. Place a bowl with a little water in the oven while baking, to help prevent cracks. Cool in the fridge. To serve, spread some more red pepper jelly on top, serve with crackers.  | |