Prep 15 mins
Cook 0 mins
This delightful appetizer can also be made using mango chutney instead of the jalapeno jelly. Any pepper jelly will work with this recipe. Serve with water crackers.
- 1 lb cream cheese
- 5⁄8 lb sharp cheddar cheese, grated
- 4 garlic cloves
- 2 eggs
- 16 ounces jalapeno jelly
- Mix first four ingredients together with half of the jelly in a food processor or with an electric beater.
- Pour mixture into greased 6- inch springform pan.
- Bake at 350 degrees for 35 minutes.
- Cool completely and remove from pan.
- Heat remaining jelly and pour over top of cheesecake.
An easy appetizer that is sure to wow guests. I have had this recipe for years and not tried. Not yours per se, but one exactly like this but half the ingredients. I used a medium jalapeno/lime jelly, and baked it off in a pie pan instead of a springform. A 6" springform pan will never hold all this recipe, the 9" pie pan barely did.
Due to the medium jelly, it was sweeter than I expected and not hot at all. It was very good.
I made this for a New Years party and while the taste was excellent and everyone liked it a lot, it really didn't hold together very well. I wonder if really finely grating the cheddar would have helped (I used the larger holes on my cheese grater) or if it needed to bake longer. I've now got a bowl of gooey, soupy leftover cheesecake, which still tastes fab but doesn't look so good. I used a locally produced hot pepper jelly which was quite tasty. Also used a 7-inch springform and I think a 6-inch pan would have been too small (I didn't have one that size) because it rose up pretty close to the top after it baked. I did share the recipe with another party guest as she liked the flavor so much. Thanks for the recipe!