January 2, 2015

Pepper Jelly Cheesecake

I didn't want to do anything fancy for New Year's Eve, but my pepper jelly did. 

Voila, savory cheesecake.

It's almost as good as the Crabmeat Cheesecake that won me over at Primeaux Cheese & Vino at The Summit (which has a talented chef who seems much older than his 23 years (yes, 23) per my interview for a profile on him for 280 Living).

And the creamy party starter used up my supply of chesse, a find specialty similar to cheddar with an exclusive "chesse" Sharpie-written label from our work holiday party caterer.

P.S. It only took me FIVE months, but I am back to blogging in 2015. I am writing this as an accountability tool going forward.

Pepper Jelly Cheesecake
Adapted from The Nibble

1 cup pretzel (or cracker) crumbs
2 Tbsp. butter, melted
1 8-ounce package of cream cheese, softened
1 egg
1 tsp. garlic powder
¾ cup sharp cheddar cheese
8 ounces pepper jelly, divided

Preheat oven to 350 degrees.

Combine pretzel crumbs and butter. Press into the bottom of an 8-inch spring form pan (this is smaller than a standard 9-inch pan).

Place cream cheese, egg, garlic powder, cheddar cheese and 6 ounces of pepper jelly in a bowl and beat with a hand mixer until well mixed. Pour mixture on top of pretzel crust.

Place a separate pan of water in the oven to keep the cheesecake moist and bake cheesecake for 30 minutes.

Remove cheesecake from oven and let cool to room temperature. You can serve then or refrigerate and serve cold. When ready to serve, spread remaining pepper jelly on top of cake. Serve in slices or spread on crackers.

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