Name: Pepper Jelly-Goat Cheese Cakes
Total time: 2 h 50 min
Yield: Makes 2 dozen
Ingredients: 24 aluminum foil miniature baking cups; Vegetable cooking spray; ¼ cup fine, dry Italian-seasoned breadcrumbs; ¼ 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; ¼ cup green pepper jelly, melted; ¼ cup red pepper jelly, melted

Directions

Step 1
Preheat oven to 350°. Place baking cups in 2 (12-cup) miniature muffin pans; coat baking cups with cooking spray.

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Step 2
Stir together breadcrumbs and next 3 ingredients. Firmly press about 1 tsp. mixture in bottom of each baking cup.
Step 3
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.
Step 4
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.

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Ingredients

Directions