Spicy Pepperoni and Onion Cheesecake
Servings: 12 Prep Time: 30 minutes Cook Time: 45 minutes
1/2 HORMEL® Hot & Spicy Pepperoni (3.5-ounce) package chopped
1 chopped large onion
1 clove chopped garlic
1 (15-ounce) container ricotta cheese
1/2 cup half-n-half
2 tablespoons flour
1/2 cup thinly sliced green onion
Preheat oven to 350°F. In large nonstick skillet, over medium heat,
sauté pepperoni, onion, and garlic until tender; drain and set
aside. Meanwhile, with an electric mixer, combine ricotta cheese, half-n-half,
flour, and salt. Add eggs, one at a time, combining well after each
addition. Stir in pepperoni mixture and green onion. Lightly spray an
8- or 9-inch spring form pan with nonstick cooking spray. Pour batter
into pan. Bake 40 minutes or until center is set. Remove to wire rack
to cool. Serve at room temperature with assorted crackers.
2 (8oz.) packages softened cream cheese
2 cups shredded Monterey Jack cheese (8oz.)
1 (8oz.) carton sour cream
1 (4oz.) can diced green chili peppers
1 (8oz.) carton sour cream
1 (6oz.) can of frozen avocado dip (thawed)
1 tomato (seeded and chopped)
Combine cream cheese and Monterey Jack cheese until light and fluffy.
Beat in 1 carton of sour cream. Add eggs all at once and beat at low
speed just until combined. If you beat the mixture after adding eggs
just until combined, the cheesecake is less likely to crack. Stir in
salsa and chili peppers. Pour into 9-inch spring form pan. Place on
baking sheet and bake at 350* for 40-45 minutes or until center is almost
set. Immediately spread remaining sour cream over top of hot cheesecake.
Cool on wire rack. Cover and refrigerate for 3-24 hours. Remove sides
of pan and put dollops of avocado dip around edge. Sprinkle with chopped
tomato and serve with tortilla or corn chips.
Hot Pepper Jelly Cheesecake
This is a no-cook, whip-together appetizer that started a pepper jelly
stampede. Try varying the nuts and herbs — but not the jelly.
Yield: 6 to 8 servings.
1/4-cup pine nuts
8 ounces cream cheese, at room temperature
1-cup hot pepper jelly, preferably red
2 cloves garlic, finely minced
1/4 cup chopped fresh cilantro
5 ounces sharp cheddar cheese, grated (about 11/4 cups)
Sliced bread, crackers, or Belgian endive cups as accompaniment
Preheat the oven to 325°F (160°C). Place the pine nuts on a
baking sheet and toast in the oven until golden, about 8 minutes. Set
aside. Place the cream cheese, 1/2 cup of the jelly, garlic, and cilantro
and cheddar cheese in a food processor. Process until evenly blended.
Line the bottom of a 7-inch spring form pan with parchment paper. Spray
the sides of the pan with nonstick spray. Add the cheese mixture. Refrigerate
for at least 2 hours. Spread the remaining jelly evenly across the top
surface and sprinkle on the pine nuts. The recipe can be completed to
this point up to 24 hours before serving. To serve, carefully remove
the sides of the pan. Transfer the cheesecake to a serving plate. Serve
chilled with sliced bread, crackers, or endive cups.
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