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Pepper Jelly-Goat Cheese Cakes

Photo: Iain Bagwell; Styling: Heather Chadduck

Hands-on time 20 mins
Total time 2 hrs, 50 mins
Yield Makes 2 dozen
Microwave pepper jellies in a microwave-safe bowl at HIGH 20 to 25 seconds or until melted.

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

How to Make It

  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.