No Bake Pepper Jelly Cheesecake
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No Bake Pepper Jelly Cheesecake courtesy of Aloha From Oregon


5 oz  sharp cheddar cheese, grated (approx 1 1/4 cups)

8 oz cream cheese, room temperature

1/4 cup pine nuts

1 Tbsp chopped green onion

1/4 cup chopped fresh cilantro

2 cloves garlic, finely minced

10 oz jar of your favorite Aloha From Oregon Pepper Jelly


Preheat oven to 325 degrees.  Place pine nuts on a baking sheet and toast in oven until golden, about 8 minutes and set aside.

Combine 1/4 cup of the pepper jelly, cream cheese, garlic and sharp cheddar cheese and mix in food processor until evenly blended.  Stir in chopped cilantro and onion.  Line bottom of 7" springform pan with parchment paper, spray sides with non-stick spray.  Add mixture and refrigerate for at least 2 hours.  After it has chilled, spread remaining jelly evenly over top of cheesecake and sprinkle with pine nuts.

To serve, loosen the sides with a knife, carefully remove the sides of pan and transfer cheesecake to a serving plate.  Serve chilled with sliced bread or crackers.  Makes 6 - 8 servings.  May be prepared up to 24 hours in advance.


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