Savory Pepper Jelly Cheesecake Recipe
This is one of my favorite go-to appetizers for a party. If I am having over eight people or more, I’ll make the full recipe, but will cut down the recipe and use a smaller springform pan when having over fewer guests. 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.