Pepper Jelly-Goat Cheese Cakes Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
Preheat oven to 350 °. Place baking cups in 2 (12-cup) miniature muffin pans; coat baking cups with cooking spray.
Stir together breadcrumbs and next 3 ingredients. Firmly press about 1 tsp. mixture in bottom of each baking cup.
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.
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment