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Savory Pepper Jelly Cheesecake Recipe

Savory Pepper Jelly Cheesecake Recipe



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Savory Pepper Jelly Cheesecake

This is one of my favorite go-to appetizers for a party. This savory cheesecake is a great make-ahead appetizer (and a great leftover, as well) that everybody seems to love.

Adapted from “Fast & Fabulous Party Foods and Appetizers” by Gwen McKee and Barbara Moseley.

Ingredients

  • 1 cup crushed Ritz crackers or crushed pretzels
  • 1 stick butter, melted
  • Two 8-ounce packages cream cheese, softened
  • 1 ¼ cups sour cream
  • 2 eggs
  • 2 cups shredded Cheddar cheese
  • 1 tablespoon minced garlic
  • ½ cup chopped green onions
  • 1 teaspoon ground white pepper
  • 2 teaspoons Worcestershire sauce
  • 1 jar green pepper jelly
  • 1 jar red pepper jelly
  • 1 cup pecan pieces and toasted Ritz crackers, for serving

Directions

Preheat oven to 350 degrees. In a bowl, combine crackers with melted butter and press into the bottom of a springform pan. Combine cream cheese, sour cream, and eggs in a bowl until smooth. Stir in cheese, garlic, onions, pepper, and Worcestershire. Pour over crust and bake for 30 minutes or until the cheesecake is set and firm in the middle. Allow it to cool on a wire rack. Refrigerate until serving time.

When ready to serve, remove the cake from the springform pan and transfer to a serving platter. Make an outer ring of green pepper jelly and fill the center with red pepper jelly. Top the green jelly outer ring with toasted pecans. Cut into wedges and serve with Ritz crackers.


How to Make Savory Cheesecake for Brunch, Lunch, and Light Dinners

The cheesecake in its classic sweet dessert form is already incredibly versatile there are various regional styles, easy no-bake versions for when you don’t want to turn on the oven, and many ways to make it suited to all seasons by switching up the flavor. But there’s a whole other avenue to explore too: savory cheesecakes, a great appetizer option for any party, or even weekday dinner for your family. If it sounds a little weird, think of it like a cheesier, less eggy version of quiche. So, how do you make a savory cheesecake?

Well, there’s more than one way, but they’re all pretty easy. As with sweet cheesecakes, there are both baked and no-bake versions of savory cheesecake, some with crusts and some without, but crusted and baked seems to be the most prevalent sort, and the vast majority of those follow a similar formula.

You can make these in other sizes of springform pans, including 4-inch ones for mini cheesecakes, or even bake them in lined muffin cups, but this basic recipe makes a single standard size cheesecake.


Recipe Summary

  • 2 ½ cups finely chopped red bell peppers
  • 1 ¼ cups finely chopped green bell peppers
  • ¼ cup finely chopped jalapeno peppers
  • 1 cup apple cider vinegar
  • 1 (1.75 ounce) package powdered pectin
  • 5 cups white sugar

Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.

Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.

Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.

Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.


Savory Basil and Goat Cheese Cheesecake

Total Time: 1 hour 30 min

Ingredients:

For Crust:
1/3 cup Parmesan cheese, grated
1/3 cup panko breadcrumbs
1 tablespoon butter, melted
pinch salt

For Filling:
8 ounces (1 cup) cream cheese, softened
4 ounces (1/4 cup) soft goat cheese
1/4 cup (4 ounces) sour cream
2 eggs
1/2 cup fresh basil, packed
1 tablespoon olive oil
1/2 teaspoon salt salt
pinch salt

Directions:

To prepare crust, stir together cheese, bread crumbs, and salt. With a fork, mix in melted butter until incorporated. Press into the bottom of a 7-inch springform pan. Set aside.

Blanche the basil in boiling water for 15 seconds or until leaves are bright green. Transfer to an ice water bath to halt the cooking. Drain and place in a food processor. Pulse together with olive oil and salt until smooth.

For filling, in a mixing bowl, beat together cream cheese and goat cheese until smooth and fluffy, 2 to 3 minutes. Add in eggs, one at a time, mixing well after each addition. Add sour cream and basil mixture and mix until just incorporated.

Pour filling mixture into crust. Bake for 40 to 50 minutes or until center is set but still barely jiggly. Remove to a wire rack and cool to room temperature, about 1 hour. Refrigerate overnight. Release springform sides prior to serving. Leftovers can be stored, covered or wrapped in aluminum foil, in the refrigerator for up to 3 days.

Did you make this recipe?

Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.


Blackeyed Pea Cakes with Pepper Jelly

This unique appetizer is made even better with a little touch of Suan’s pepper jelly.

Step 1

In a large bowl, mash blackeyed peas with a potato masher or the back of a large spoon.

Step 1 -- In a large bowl, mash blackeyed peas with a potato masher or the back of a large spoon.

Step 2

Add sausage, red peppers, jalapeno, cumin and egg. Mix until combined.

Step 2 -- Add sausage, red peppers, jalapeno, cumin and egg. Mix until combined.

Step 3

Add flour, incorporating until firm enough to shape into cakes.

Step 3 -- Add flour, incorporating until firm enough to shape into cakes.

Step 4

Let sit in the refrigerator for about 1 hour to firm.

Step 4 -- Let sit in the refrigerator for about 1 hour to firm.

Step 5

Step 5 -- Shape into round patties

Step 6

Pat each cake into cornmeal, to give a light coating.

Step 6 -- Pat each cake into cornmeal, to give a light coating.

Step 7

Heat oil in in a heavy skillet over medium-high heat.

Step 7 -- Heat oil in in a heavy skillet over medium-high heat.

Step 8

Fry the patties until crispy and brown on both sides.

Step 8 -- Fry the patties until crispy and brown on both sides.

Step 9

Serve with Suan’s Scotch Bonnet Pepper Jelly.

Step 9 -- Serve with Suan’s Scotch Bonnet Pepper Jelly.

Ingredients

  • › 2 (15.5) Oz Cans blackeyed peas
  • › 1 Cup Chopped Schwab's sausage
  • › 1 Cup Roasted red bell peppers
  • › 1 Jalapeno pepper, seeded and chopped
  • › 1 Tsp Ground cumin
  • › 1 Egg, beaten
  • › 1- (1 1/2) Cups Shawnee Mills All-Purpose Flour - 1 cup Shawnee Mills Yellow Corn Meal
  • › Suan's Scotch Bonnet Pepper Jelly

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How To Can Homemade Hot Pepper Jelly

  • Sterilize jars and bands by washing in warm, soapy water.
  • Chop all of your peppers, and measure out your other ingredients so they are ready to use.
  • Bring your Ball® Canning half pint jars to a simmer in your water bath canner, and have the lids in warm water in a small saucepan.
  • Add chopped peppers and vinegar to a pot. Gradually stir in liquid pectin.
  • Bring to a full rolling boil (this activates the pectin), and add honey and sugar. Boil.
  • Ladle hot jelly into hot jars, leaving ¼ headspace. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.
  • Process jars for 10 minutes. Turn off heat remove lid and let jars stand 5 minutes. Remove jars and cool.

What is real fruit pectin?

Pectin is a naturally occurring liquid that comes from fruit, such as apples or citrus fruits. It is in the cells of the fruit, which is boiled are water and an acid, such as lemon juice, and then extracted. Added to a jam or jelly recipe, it becomes the natural thickening agent when mixed with sugar.

Every brand of pectin is a bit different, so, use only what is recommended per your recipe. I’ve used Ball® RealFruit™ Low or No-Sugar Needed Pectin in this Hot Pepper Jelly.

Helpful tips for making jelly:

  • Always use undamaged vegetables/fruits. Too much damage will spoil the result and the jelly is likely to deteriorate quickly.
  • Hard boil’ means it’s boiling so hard you can’t stir it down. Keep stirring. If the boil goes away, it’s not boiling hard enough. When it boils even with you stirring, it’s a hard boil.
  • Add the sugar only after the Ball® pectin has been activated by the 1 minute hard boil.
  • Skim any foam that rises to the surface, only when setting point is reached.

Keep your finished jars of jelly in a cool, dark spot.

Unopened, they will last for up to 16 months if stored properly.
Opened, they will last in the refrigerator for 3 months.


Regular Flavors

TIRAMISU
Starts off with our homemade lady fingers dipped in espresso and coffee liqueur, then on top is our mascarpone batter and another layer of lady fingers. Topped with a mascarpone custard and cocoa powder.
Regular 9" . $70

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A vanilla wafer crust with a layer of pecan pie filling on top, then on top of that is our original batter. Topped with pecans
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Starting with a Chocolate Cookie crust. Then a chocolate mocha batter with cookie crumbs mixed in. A layer of chocolate mocha mousse on top. Decorated with dollops of mousse and cookie crumbs.
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Method

Mac’s Mac and Cheese

Combine 1 cup milk and 1 ½ cups water in a sauce pan and bring to a simmer. In a separate skillet, toast panko breadcrumbs in melted butter. Once the milk and water are simmering, add 8 ounces of a pasta of your choice.

On medium low heat, gently cook pasta until all liquid is absorbed. Go back and forth between stirring pasta and flipping breadcrumbs.

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Paradise Cocktail

Chill a martini glass in freezer.

In a cocktail shaker add 3 ounces of gin, 1 ½ ounces of apricot brandy, and 1 ½ ounces of orange juice, and shake over ice.

Strain into chilled martini glass. Add optional splash of lemon juice and an optional lemon twist. Enjoy!

Caribbean Paradise Cocktail

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Grilled Frank

Start by making the pepper jelly: chopping the green pepper, red pepper, and a few jalapeños and don’t remove seeds to keep that heat. Put into a food processor until it’s at a salsa-like consistency.

In a medium bowl, add 2 cups of granulated sugar and 3 teaspoons of pectin powder, then whisk together and set aside.

In a medium saucepan combine chopped peppers and 1 cup of white vinegar, cover, and bring to a simmer. Cook for 10 minutes. In the meantime heat up a giant pot of water with two canning jars inside.

Once the peppers have simmered for 10 minutes, add the sugar pectin mixture, and cook for an additional 2 minutes until dissolved. Remove from heat and let cool for about 15 minutes.

Then take the canning jars out of the hot, but not boiling water, and set on towel. Fill with pepper mixture, leaving a ¼ inch headspace at the top of the jar. Go ahead and wipe the jars and place lids on top.

Gently place the jars into the big pot with enough boiling water to cover them completely. Boil for 10 minutes.

Safely remove and see if the caps have popped down yet, indicating that a vacuum has been created however it might take a few minutes after removing from water. Let jars cool overnight.

Make the crepe batter: In a blender, add 2 eggs, ¾ cup whole milk, ½ cup water, 1 cup all-purpose flour, and 3 Tbsp melted butter. Pulse that together about 10 times, making sure it’s smooth and homogeneous. Let chill in fridge for at least 45 minutes up to overnight so there are no bubbles.

Preheat oven to 400°F. Cover an oven pan with foil and place a rack on top to cook the meat. Then place various meats including thick cut bacon, breakfast sausages, and some thin slices of spam on top. Cook in oven for 20-25 minutes until brown and crisp.

Bring out a crepe maker pan and lubricate with unsalted butter. Begin pouring a thin layer of crepe mix on top and cook both sides. Repeat until desired number of crepes.

Fill the crepes with a couple pieces of each of the meats and wrap like a burrito.

In a small bowl beat 1 egg and a ½ cup of milk. In another small bowl fill halfway with plain breadcrumbs. Coat each burrito crepe in the egg milk mixture, then cover generously with breadcrumbs.

In a saucepan, heat a generous amount of ghee (clarified butter) to 375°F before dropping in the coated crepe burritos. Deep fry.


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