Pepper Jelly-Goat Cheese Cakes

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Microwave pepper jellies in a microwave-safe bowl at HIGH 20 to 25 seconds or until melted.

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

Directions:

1. Preheat oven to 350°. 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° 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.

By RecipeOfHealth.com