Pepper Jelly-Goat Cheese Cakes

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. 1. Preheat oven to 350°. Place baking cups in 2 (12-cup) miniature muffin pans; coat baking cups with cooking spray.
2. 2. Stir together breadcrumbs and next 3 ingredients. Firmly press about 1 tsp. mixture in bottom of each baking cup.
3. 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. 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.