Yield: 4 to 8 servings
1/4 c. | pine nuts |
8 oz | cream cheese |
1 c. | hot pepper jelly, preferably red |
2 cloves | garlic, finely minced |
1/4 c. | chopped fresh cilantro |
5 oz | sharp Cheddar, grated (about 1 1/4 c) |
sliced bread, crackers, or Belgian endive cups |
PREP
- Soften cream cheese
- Mince garlic
- Preheat oven to 325 F
- Chop cilantro
- Grate the Cheddar
FINISH
- Place the pine nuts on a baking sheet and toast in the 325 oven until golden, about 8 minutes. Set aside.
- Place the cream cheese, 1/2 cup of the jelly, garlic, cilantro and Cheddar in a food processor. Process until evenly blended.
- Line the bottom of a 7-inch 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 bread, crackers and/or endive cups.