Hands-on Time
20 Mins
Total Time
2 Hours 50 Mins
Yield
Makes 2 dozen
Photo: Iain Bagwell; Styling: Heather Chadduck

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

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