Recipe by RSHDiva
This has a really different flavor and texture from the average cheddar spread. You can dress it up by putting kale or lettuce around the edges on a plate, and clusters of grapes on the lettuce
Top Review by flower7
I made this for a bridal shower and it was a definite hit! Got a lot of compliments from guests. Very easy - I didn't even need a mixer; after softening the cream cheese slightly in the microwave, it was easy to mix by hand. I used finely shredded cheddar as I thought it might incorporate better. I also halved the recipe but used 4 oz jelly in the cheesecake and just a little on top. Used a 7 inch springform (that's what I had) and baked for 35 minutes. Soooo tasty - I was happy there was a smidge left to take home with me! Thanks so much for the recipe! - Aug 13, 2006. Update: Made this again for a church gathering and again halved in a 7-inch pan. This time, I could only find (green) jalapeno jelly, which worked just fine. I used 3 oz jelly in the cheesecake and just a little on top. Thanks again for the recipe!
- 2 (8 ounce) packages cream cheese
- 10 ounces grated sharp cheddar cheese
- 2 eggs
- 2 garlic cloves, minced
- 1 (8 ounce) jar pepper jelly, divided
- firm cracker, for spreading
Directions See How It's Made
- Mix cream cheese, cheddar cheese, eggs and garlic with a mixer or in a food processor. Blend in half the jelly.
- Oil a 9 inch springform pan and pour in the mixture. Place on top rack of a preheated 350 oven. Place another pan filled with water on the bottom rack of the oven beneath the springform pan to keep the cheesecake from drying. Bake for 45 minutes or until cake is brown on top and a toothpick comes out clean. Cool on rack. Refrigerate for several hours before serving.
- Remove ring from springform pan. Spread remaining pepper jelly over the top. Serve with Crackers.