Pepper Jelly-Goat Cheese Cakes - cooking recipe

Ingredients
    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. Preheat oven to 350\u00b0. 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\u00b0 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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