savory cheesecake - YUMMY

[RUSTYSMOM]

I came across the yummiest looking recipe in the paper this am. It was for a savory cheesecake. The ingredients included 12 oz shredded cheddar cheese, 8 oz cream cheese, 8 oz pepper jelly, crushed garlic...and I think that is it (there may be one other ingredinet). You mix the above minus 4oz of pepper jelly - bake like cheesecake and then "frost" with remaining pepper jelly once cooled. It is to be served at room temparture. It sounds like a great make ahead! If anyone wants the actual recipe I will update this tonight to confirm entire recipe.

[Linda in MO]

Oh yes, please post the whole recipe! I love jalapeno jelly!
Thanks

[sneezles]

I second the vote! I am hosting a Christmas party with 2 friends the 1st of Dec and I was just thinking about a savory cheesecake and I already have the pepper jelly!

[kwormann]

Pleaseeeee http://www.cookinglight.com/bbs/smile.gif

Kim http://www.cookinglight.com/bbs/smile.gif

[RUSTYSMOM]

Okay - so I did miss an ingredient... Here is the full recipe for Pepper Jelly Cheese Cake

2 8oz pgke cream cheese
2 eggs
2 cloves garlic, minced
10 oz grated sharp cheddar cheese
8 oz pepper jelly

Preheat oven to 350

Mix the first four ingredients in a food processor, then add half of the pepper jelly and blend. Oil a 9" spring foam plan and pour mixture into it.

Place another pan filled with water on the oven floor or on the rack beneath the cake to help the cheese cake from drying out.

Bake 45 minutes, or until brown on top and a toothpick comes out clean. Cool on a wire rack, then refridgerate for several hours before serving.

Remove rim from spring foam pan, spread remaining 4 ounces of pepper jelly over top of cake, and serve with basket of crackers. Best served at room temperature.

Doesn't this sound delicious??? Let me know if anyone tries this before I have a chance. I think it can be easily modified to reduced fat and even cut in half for a smaller group.

Enjoy!!

[sneezles]

Thanks, it looks great but I won't get to it until after turkey day.

[Linda in MO]

This is definitely on my "to try" list! Thanks!

[SusanL]

I am going to try to make this this weekend so that I may make it for Thanksgiving. I wonder what substitutions I should use for the cream cheese? I thought one nonfat and one 1/3 fat. Will let you know if I get to it and how it turns out. It truly looks/sounds delicious!
Rustysmom-Thank you!! But I have habenero jelly, if I use less, will it work?

[RUSTYSMOM]

Originally posted by SusanL:
I am going to try to make this this weekend so that I may make it for Thanksgiving. I wonder what substitutions I should use for the cream cheese? I thought one nonfat and one 1/3 fat. Will let you know if I get to it and how it turns out. It truly looks/sounds delicious!
Rustysmom-Thank you!! But I have habenero jelly, if I use less, will it work?

Hi Susan - i am so excited you are trying this - I am sure the haberno jelly wil be great. Please let us know!!

[RUSTYSMOM]

Susan L - did you end up making this? I am dying for a review. THanks

[Beth]

Thanks for posting this. I make pepper jelly and always keep an eye open for new ways to use it. WIll give this a try.

[Linda in MO]

I made this Weds., but I changed a few things. I had 3 jars of raspberry jalapeno jam that I made last year, so I wanted to use some of that up. It's not very hot, so I thought I would use pepper jack cheese instead of the cheddar. Also, I cut it in half and baked it in a 7 inch corningware dish. It was good! I think I may have over baked it though, so make sure you don't get it too brown on top. I don't know if you would want to bake it until a toothpick comes out clean because it sets up in the fridge. Also, I used more jelly than the recipe called for to top it with. I made it with light cream cheese, too. I served it with Keebler Harvest Bakery multigrain crackers. Next time I will make it with the regular jalapeno jelly and cheddar. Did anyone else make this?

[SusanL]

Hi! Finally back to the board after a fun but hectic Thanksgiving Day. I burned the second turkey in the basement, thought I turned it off but turned it to high. Halfway through our meal my brother states he smells something burning. The 16 lb turkey looked like a shrunken head-really nasty. Anyway, the first bird was delicious. Just had to share- but now to the savory cheesecake. We really liked it using the light and nofat cream cheese! But it did need a kick. I expected savory didn't mean sweet- that comes from the pepper jelly that I found at the store. I definitely plan to make it for the holidays but add some pepper flakes to it and will probably use the habenero jelly- I really like things hot! We loved the cheddar cheese flavor. Hmmm, how about some bacon in it? Thank you Rustysmom for the recipe!!

[sneezles]

I made this for a Christmas party yesterday.
It was fantastic and there wasn't a bite left!! So many people came and asked for the recipe.
I made 1 1/2 of the recipe in a 9" springform so that it would be thicker. I used the habernero jelly in the baked part but regular pepper jelly on top.
Thank you, Rustysmom, for the recipe-will definitely be making this again!!!

[TamiK]

I made this for a family party this weekend and it was great. I wonder if it would work to make it with salsa instead of the jelly? Would that negatively affect the texture? What about topping it with a green salsa?

Just a note on presentation: I melted the green jalapeno jelly so it would spread evenly, then ran a few strips of sour cream (from a baggie with the corner snipped offf) across the top and ran a fork through it to make it look "fancy." I then arranged fresh red jalapeno peppers in a star shape in the middle. It was absolutely gorgeous. People almost didn't want to eat it.

[56grapeape]

Hmmm, i saw this post when it sarted, but it seems real strange to me! http://www.cookinglight.com/bbs/eek.gif

Is this a dessert recipe, or what? what do you eat it with? Real curious!!

rachelle ~:0#

[SusanL]

56grapeape-It is an appetizer, the cheese part is slightly garlicy-we loved that, the jelly is sweet, but we still enjoyed it. Serve with crackers or fresh chopped veggies.I will be making it again but this time for our holiday party.Thanks again to Rustysmom, I will have an easy to prepare appetizer at a most hectic time of the year!!

[lanie]

Just baking this now - smells wonderful - have baked it for 45 minutes and no where near done - how long have you all baked it for? The outsides are brown but not in the centre....just curious. Great recipe Rustysmom! Thanks!

N.B. Did anyone have to melt the jelly to put on top or soften it a bit - mine is quite solid and definitely not spreadable?

[This message has been edited by lanie (edited 12-11-2000).]

[sneezles]

lanie
I wouldn't bake it much longer. I used a dark spring form pan and baked it for an hour (becuase I had increased the amounts) but didn't care for the appearance of the dark sides. Also you might just turn off the oven and crack the door to let it cool more slowly. Mine cracked and I had to hide it with chopped pecans.