Ingredients
- 1/4 cup pine nuts
- 8 oz. cream cheese at room temperature
- 1 cup hot pepper jelly, preferable red
- 2 cloves garlic, finely minced
- 1/4 cup chopped fresh cilantro
- 5 oz. sharp cheddar cheese, grated (about 1 1/4 cups)
Preparation
Step 1
Preheat oven to 325 degrees. Place the pine nuts on a baking sheet and toast in the oven until golden, about 8 minutes. Set aside.
Place the cr3eam cheese, 1/2 cup of the jelly, garlic, cilantro and cheddar cheese in a food processor. Process until evenly blended.
Line the bottom of a 7" springform pan with parchment paper. Spray the sides of the pan with nonstick spray. Add the cheese mixture. Refrigerate at least 2 hours.
Spread the remaining jelly evenly across the top surface and sprinkle the pine nuts on top. The recipe can be completed to this point up to 24 hours before serving.
to serve, carefully remove the sides of the pan. Transfer the cheesecake to a serving plate. Serve chilled with sliced bread or crackers.