Red Pepper Jelly Cheesecake
Elevate your dessert game with this show-stopping Red Pepper Jelly Cheesecake, a savory-sweet twist on a classic treat. Featuring a buttery graham cracker crust and a creamy, tangy cheesecake base, this recipe is crowned with a luxurious layer of glossy red pepper jelly. The sweet heat of the jelly pairs beautifully with the velvety cheesecake, creating a unique flavor combination that's both indulgent and surprising. Perfect for entertaining, this cheesecake is easy to prepare yet striking enough to be the centerpiece of your table. Garnish with fresh herbs for a touch of color and serve chilled to let the bold flavors shine. Whether you're hosting a dinner party or looking for a holiday dessert, this Red Pepper Jelly Cheesecake promises to impress every guest.
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Recipe Information
Ingredients
- 200 g Graham crackers
- 75 g Unsalted butter, melted
- 450 g Cream cheese, softened
- 120 g Sour cream
- 60 g Granulated sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 200 g Red pepper jelly
- 1 tsp Unflavored gelatin
- 2 tbsp Water
- 2 tbsp Fresh parsley or herbs (optional, for garnish)
Instructions
Preheat your oven to 160°C (325°F).
Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Crush the graham crackers into fine crumbs using a food processor or placing them in a zip-top bag and rolling with a rolling pin.
In a medium bowl, combine the graham cracker crumbs and melted butter until fully coated and the mixture resembles wet sand.
Press the graham cracker mixture firmly and evenly onto the bottom of the prepared springform pan to form the crust. Place the pan in the fridge to chill while preparing the filling.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes.
Add the sour cream, sugar, and vanilla extract to the bowl and continue to mix until well incorporated.
Add the eggs one at a time, mixing on low speed after each addition just until blended.
Pour the cheese mixture over the prepared crust, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 40-45 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and crack the door open slightly to let the cheesecake cool gradually for 1 hour. This helps prevent cracking.
Once cooled, transfer the cheesecake to the fridge to chill for at least 4 hours or overnight.
Before serving, heat the water in a small saucepan over low heat. Once warm, stir in the unflavored gelatin until dissolved.
Remove the pan from heat and whisk the gelatin into the red pepper jelly until smooth.
Spread the red pepper jelly mixture evenly over the top of the chilled cheesecake.
Garnish with chopped fresh parsley or herbs if desired.
Slice and serve cold. Enjoy!
Nutrition Facts
Calories |
4232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.9 g | 374% | |
| Saturated Fat | 158.4 g | 792% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 1094 mg | 365% | |
| Sodium | 2574 mg | 112% | |
| Total Carbohydrate | 369.5 g | 134% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 283.7 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 744 mg | 57% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 816 mg | 17% | |
*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.
