Ingredients for Pepper Jelly Cheesecake
- 16 ounces cream cheese, softened
- Egg
- Garlic Cloves
- Sharp Cheddar Cheese
- Hot Pepper Jelly
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How to Make Pepper Jelly Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until evenly moistened.
- Press crumb mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in pepper jelly until evenly distributed.
- Pour the cheesecake batter over the baked graham cracker crust.
- Bake for 25-30 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Remove from oven and let cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
- Optional: Garnish with chopped pecans or walnuts before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
33g
Fat
47g
Carbs
3g
