Pepper Jelly Cheesecake Recipes

RED PEPPER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
• Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)
• Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
• To make the pita chips, preheat the oven to 350 degrees F.
• Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
• To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.

SAVORY PEPPER JELLY CHEESECAKE

Steps:

• Preheat oven to 350 degrees. In a bowl, combine crackers with melted butter and press into the bottom of a springform pan. Combine cream cheese, sour cream and eggs in a bowl until smooth. Stir in cheese, garlic, onions, pepper and Worcestershire. Pour over crust and bake for 30 minutes or until the cheesecake is set and firm in the middle. Allow it to cool on a wire rack. Refrigerate until serving time.
• When ready to serve, remove the cake from the springform pan and transfer to a serving platter. Make an outer ring of green pepper jelly and fill the center with red pepper jelly (use amount to taste). Top the green jelly outer ring with toasted pecans. Cut into wedges and serve with Ritz crackers.

PEPPER CHEESECAKE

Steps:

• Preheat the oven to 350°F.
• Beat the cream cheese, shredded cheese, and taco seasoning mix until fluffy. Stir in 1 cup of sour cream. Beat in the eggs one at a time, then fold in the chilies and the red pepper.
• Pour in a greased spring-form pan and bake for 40 to 45 minutes. Cool for 10 minutes on wire rack.
• Combine the remaining sour cream with the salsa and spread on top. Bake for 5 minutes more.
• Refrigerate over night.
• To serve, unmold and spread with the guacamole or avocado dip. Garnish with fresh tomatoes, olives, or cheese. serve with taco chips.

SAVORY PEPPER JELLY CHEESECAKE

Steps:

• Combine crackers with melted butter; press into bottom of springform pan. Combine cream cheese, sour cream, and eggs in a bowl until smooth. Stir in cheese, garlic, onions, pepper, and Worcestershire. Pour over crust. Bake at 350° for 30 minutes or until cheesecake is set and firm in the middle. Allow to cool on wire rack. Refrigerate until serving time. When ready to serve, remove from springform pan and transfer to serving platter. Make an outer ring of green pepper jelly and fill center with red pepper jelly. Top green jelly outer ring with toasted pecans. Cut into wedges. Serve with Ritz Crackers.

RED PEPPER JELLY CHEESECAKE

Steps:

• Mix cream cheese, cheddar cheese, eggs and garlic with a mixer or in a food processor. Blend in half the jelly.
• 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.
• Remove ring from springform pan. Spread remaining pepper jelly over the top. Serve with Crackers.

RED PEPPER CHEESECAKE

Steps:

• Preheat oven to 350ºF.
• Wrap the outside of a 9" springform cheesecake pan with 2 layers of heavy-duty foil.
• Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix.
• Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
• Pour the cheese mixture into prepared cheesecake pan.
• Place the cheesecake in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan.
• Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes(the cheesecake will become firm when it is cold.).
• Transfer the cake to a wire rack to cool for 1 hour.
• Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
• To make the pita chips, cut the pitas in 8 triangles each(like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. (This can be done with olive oil nonstick spray, as well).
• Bake until crisp and golden, about 12-15 minutes.
• To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied.
• Remove the cheesecake from the springform pan.
• Place on a serving plate and drizzle the jam mixture over the top of cheesecake.
• Serve with the pita chips alongside.