Pepper Jelly Cheesecake
Experience an irresistible fusion of sweet, tangy, and spicy flavors with this show-stopping Pepper Jelly Cheesecake. Perfect as a unique appetizer or centerpiece for your next gathering, this recipe combines a creamy, luscious cheesecake base with a vibrant layer of pepper jelly for a delightful balance of richness and heat. The buttery graham cracker crust provides the perfect foundation, while optional garnishes like fresh jalapeño slices and herbs add a festive flair. Serve this savory-sweet creation with crackers or crostini for dipping and watch it become the star of the table. Ideal for entertaining, it’s the perfect blend of indulgence and intrigue. Keywords: pepper jelly cheesecake, spicy cheesecake appetizer, party dip recipe, savory cheesecake recipe.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 16 ounces Cream cheese, softened
- 0.5 cups Sour cream
- 0.75 cups Granulated sugar
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Salt
- 0.75 cups Pepper jelly (mild or spicy, as desired)
- 2 slices Fresh jalapeño slices (optional, for garnish)
- 1 tablespoon Fresh herbs (optional, for garnish)
- 1 package Crackers or crostini (for serving)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon to compact it tightly. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy, about 2 minutes.
Add the sour cream, 3/4 cup of sugar, vanilla extract, and salt. Mix on medium speed until fully incorporated and smooth.
Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent air bubbles from forming.
Pour the cheesecake batter over the cooled crust, using a spatula to spread it into an even layer.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle when nudged.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and allow it to cool completely to room temperature, then refrigerate for at least 4 hours, or overnight, to fully set.
Once chilled, spread the pepper jelly evenly over the top of the cheesecake, creating a glossy sauce layer.
Optionally, garnish with fresh jalapeño slices and herbs for a festive touch.
Serve with crackers or crostini for dipping and enjoy!
Nutrition Facts
Calories |
5451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.4 g | 398% | |
| Saturated Fat | 166.2 g | 831% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 5650 mg | 246% | |
| Total Carbohydrate | 626.0 g | 228% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 359.4 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 854 mg | 66% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1244 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
