Recipe: Pepper Jelly Cheesecake (using Jalapeno Jelly)

Pepper Jelly Cheesecake
rec.food.cooking/Muckerheide
Yield: 12 servings

2 (8 oz.) packages cream cheese
10 oz. grated (not shredded) sharp cheddar cheese
2 eggs
2 garlic cloves, minced
1 (8 oz.) jar Pepper Jelly, divided

Mix cream cheese, cheddar cheese, eggs and garlic with a mixer or in a food processor. Blend in half the jelly. Oil an 8- inch spring form pan and pour in the mixture. Place on top rack of a preheated 350 oven. Place another pan filled with water on the bottom rack of the oven beneath the spring form pan to keep the cheesecake from drying. Bake for 45 minutes or until cake is brown on top and a toothpick comes out clean. Cool on rack. Refrigerate for several hours before serving.

Remove ring from spring form pan. Spread remaining pepper jelly over the top. Serve with crackers. Best served at room temperature.