One of my favorite appetizers is the Chevre Cheesecake. People usually think *sweet* when you say cheesecake, but that savory cheesecake uses goat cheese and is flavored with rosemary, but with a sweet biscotti crust. Paired with a glass of Chardonnay, it makes the perfect appetizer for the opening act of a wine pairing dinner or for the holidays!
I also love a nice pepper jelly over a block of cream cheese, so when I saw Cathy’s Cranberry Cheesecake Spread, I knew I was making it. My way!
I added dried cranberries to my cheesecake and used a jar of Cranberry Jalapeno Pepper jelly. You swirl a few tablespoons of jam into the cheesecake batter and bake it up. Then you add more on top. You can use your favorite pepper jelly, a cranberry chutney, or even my Garlic Jelly.
I served mine with an assortment of buttery crackers.
The first cheesecake, I only used one egg and it tasted fine but I thought it was a little soft.
The second time I added two eggs, but I got carried away in our early Thanksgiving celebration that I forgot to take notice.
Guess I better make another one!
During the holidays or anytime really, I like to dress things up! I want a pretty table as well as pretty food. This week’s Martha Monday project, selected by Karen, was Thanksgiving Tablescapes . Martha (or should I say her staff?) has many ideas that are quick and easy and oh so festive!
I did a potted mum in a pumpkin for an inexpensive centerpiece. I already had a pumpkin because I got it full of fresh flowers for my birthday (thanks again, Carolyn!!!). Now that Halloween is over, you can find these plastic pumpkins on the clearance rack for a good deal. Then, just buy a potted mum and stick it inside. Add a holiday pick and you have a pretty centerpiece!
The winner of Michael Chairello’s new cookbook and the Panko bread crumbs is…
Lyndsey of The Tiny Skillet!!!
Congratulations Lyndsey. Send me your address and we’ll get that book to ya ASAP! Thanks to everyone who entered.
Cranberry Jalapeno Cheesecake
Adapted from My Own Sweet Thyme
- 1 tablespoon butter
- 3 tablespoons graham cracker crumbs
- 8 ounce package cream cheese
- 1/3 cup non-fat Greek yogurt
- 1 egg
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1/3 cup dried cranberries
- Cranberry jalapeno jelly of any other pepper jelly
- 1/2 cup pecan pieces, toasted
- Preheat oven to 375 degrees.
- Use 1 tablespoon butter to generously grease the bottom and sides of a 6-inch spring form pan. Add the graham cracker crumbs, tilting and tapping until the crumbs thoroughly cover the bottom and sides of the pan. Set aside.
- In a small mixing bowl, beat the cream cheese until smooth. Add the yogurt and egg, beating until combined. Add the sugar and vanilla. Continue mixing until smooth. Add dried cranberries. Pour filling mixture into the prepared pan.
- Randomly drop 1/3 cup of the pepper jelly on top of the cheesecake batter with a tablespoon. Insert a butter knife down into the batter, and swirl jelly into cheesecake, to achieve a marbled effect in the batter.
- Bake at 375 degrees for 30-34 minutes or until done. Remove from oven and cool on a wire rack.
- Refrigerate several hours or overnight. Press chopped nuts into sides of cheesecake. Right before serving, top the chilled cheesecake with more pepper jelly and garnish. Serve with crackers.
This post is linked to All Through The Year Cheer!