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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.


  • 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


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


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


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.


  • › 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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Unopened, they will last for up to 16 months if stored properly.
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