I came across this receipt looking for something "pretty" for the holidays. Since the pepper
jellies are a little red and green, it seemed like the perfect fit. So we had them at a party and they
were a huge hit. Everyone wanted the recipe. So with that in mind, it just said "blog me baby".
So, here we are! Enjoy
24 aluminum foil miniature baking cups
Vegetable cooking spray
1/4 cup fine, dry Italian-seasoned breadcrumbs
1/4 cup ground toasted pecans
2 T grated Parmesan cheese
2 T butter, melted
1 (8-oz.) package cream cheese, softened
1 (3-oz.) goat cheese log, softened
1 large egg
2 T heavy cream
1 T Asian Sriracha hot chili sauce
1/4 cup green pepper jelly, melted
1/4 cup red pepper jelly, melted
Preheat oven to 350°. Place baking cups in 2 (12-cup) miniature muffin pans;
coat baking cups with cooking spray
Stir together breadcrumbs and next 3 ingredients. Firmly press about
1 tsp. mixture in bottom of each baking cup.
Beat cream cheese and goat cheese at medium speed with an
electric mixer until light and fluffy; add egg and next 2 ingredients,
beating just until blended. Spoon into baking cups, filling three-fourths full.
Bake at 350° for 10 minutes or until set. Cool completely in pans
on a wire rack (about 20 minutes). Spoon 1 tsp. melted green pepper
jelly over each of 12 cheesecakes. Spoon 1 tsp. melted red pepper
jelly over remaining 12 cheesecakes. Cover and chill 2 to 12 hours before serving.
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