Pepper Jelly-Goat Cheese Cakes

Pepper Jelly-Goat Cheese Cakes Recipe
Photo: Iain Bagwell; Styling: Heather Chadduck
Microwave pepper jellies in a microwave-safe bowl at HIGH 20 to 25 seconds or until melted.

Yield:

Makes 2 dozen

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 2 Hours, 50 Minutes

Ingredients

24 aluminum foil miniature baking cups
Vegetable cooking spray
1/4 cup fine, dry Italian-seasoned breadcrumbs
1/4 cup ground toasted pecans
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
1 (8-oz.) package cream cheese, softened
1 (3-oz.) goat cheese log, softened
1 large egg
2 tablespoons heavy cream
1 tablespoon Asian Sriracha hot chili sauce
1/4 cup green pepper jelly, melted
1/4 cup red pepper jelly, melted

Preparation

1. Preheat oven to 350°. Place baking cups in 2 (12-cup) miniature muffin pans; coat baking cups with cooking spray.

2. Stir together breadcrumbs and next 3 ingredients. Firmly press about 1 tsp. mixture in bottom of each baking cup.

3. 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.

4. 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.

Note:

December 2012
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