Pepper Jelly Goat Cheese Cakes

49
Pepper Jelly Goat Cheese Cakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • 24

    aluminum foil miniature baking cups

  • Cooking spray

  • ¼

    cup fine, dry Italian-seasoned breadcrumbs

  • ¼

    cup ground toasted pecans

  • 2

    tablespoons grated Parmesan cheese

  • 2

    tablespoons butter, melted

  • 1

    (8-oz.) package cream cheese, softened

  • 1

    (3-oz.) goat cheese log, softened

  • 1

    large egg

  • 2

    tablespoons heavy cream

  • 1

    tablespoon Asian Sriracha hot chili sauce

  • ¼

    cup green pepper jelly, melted

  • ¼

    cup red pepper jelly, melted

Directions

1. Preheat oven to 350°. Place baking cups in 2 (12-cup) miniature muffin pans; coat baking cups with cooking spray. 2. Stir together breadcrumbs and next 3 ingredients. Firmly press about 1 tsp. mixture in bottom of each baking cup. 3. Beat cream cheese and goat cheese at medium speed with an electric mixer until light and fluffy; add egg and next 2 ingredients, beating just until blended. Spoon into baking cups, filling three-fourths full. 4. Bake at 350° for 10 minutes or until set. Cool completely in pans on a wire rack (about 20 minutes). Spoon 1 tsp. melted green pepper jelly over each of 12 cheesecakes. Spoon 1 tsp. melted red pepper jelly over remaining 12 cheesecakes. Cover and chill 2 to 12 hours before serving. Serving size = 2 cakes.


Nutrition

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