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

  1. Soften cream cheese
  2. Mince garlic
  3. Preheat oven to 325 F
  4. Chop cilantro
  5. Grate the Cheddar

FINISH

  1. Place the pine nuts on a baking sheet and toast in the 325 oven until golden, about 8 minutes. Set aside.
  2. Place the cream cheese, 1/2 cup of the jelly, garlic, cilantro and Cheddar in a food processor. Process until evenly blended.
  3. Line the bottom of a 7-inch springform pan with parchment paper. Spray the sides of the pan with nonstick spray.
  4. Add the cheese mixture. Refrigerate at least 2 hours.
  5. 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.
  6. 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.