'Tis the season of potlucks, holiday festivities and
 
mid-winter gatherings. If your old standby recipes are getting as predictable as rain in the Northwest or if you’re feeling a little daring this season, this bold recipe coupled with Half Acre Home Bel-apeno Pepper Jelly is sure to spice up your winter parties and start a little conversation:

Crust Ingredients:
  • 1 1/2 cup pulverized Kashi TLC crackers (or your personal favorite).
  • 1/4 cup melted butter
  • 1/4 cup white wine
  • 1/4 tsp salt

Filling Ingredients:
  • 16 oz cream cheese, softened
  • 3 eggs
  • 1/2 cup fresh,hand chopped garlic
  • 1/4 cup rye flour (all-purpose is ok)
  • 2 tbsp heavy whipping cream
  • 1 tsp finely chopped rosemary
  • 1 tsp white pepper
  • 1/2 tsp salt
  • 1/2 tsp lemon or lime zest

Topping Ingredients:
  • 15 oz. Half Acre Home Bel-apeno Pepper Jelly
  • Fresh herb leaves or small dried peppers to garnish (optional).

Preheat Oven to 325ºF
  • Grease a ten inch or larger springform pan.

Prepare the Crust:
  • In a bowl, mix butter, wine and salt evenly into breadcrumbs. Add more wine by the teaspoon to entire crumb/seed mixture if it needs more adhesion.
  • Pat crust mixture evenly into springform pan, building it about an 1 inch up the pan sides.
  • Set aside.

Prepare the Filling:
  • Place softened cream cheese in the bowl of an electric mixer. Blend in eggs individually. Then mix in garlic, flour, cream, rosemary, white pepper, salt and citrus zest. Blend on medium speed until smooth and silky.
  • Pour the filling evenly into the crust and bake for 30 minutes for ten inch cake. Check cake at 20 minutes for a larger pan, look for a golden hue.
  • Pull the finished cake from the oven and let it stand for 10 minutes.



   
This eye catching cake quickly becomes a conversation piece for both its festive appearence and the bold move in breaking cheesecake out of the dessert typecast.

Prepare the Topping:
  • Slowly warm the Bel-apeno Pepper Jelly in a sauce pan on low heat so that it is soft enough to spread easily and evenly. Do not let the jelly liquefy entirely.

 
Finishing:
  • Cut culinary parchment paper in strips about two inches wide and line the springform pan with the paper tucking one edge of the paper between the cake and the pan, where the cake pulled away during baking.
  • Spread warm Half Acre Home Bel-apeno Pepper Jelly evenly over cake with a spatula and leave it to cool to room temperature.
  • Cover cake in springform pan and place in the refrigerator for at least 4 hours.
  • Before serving, open pan and gently peel away parchment paper cake and jelly.
  • Garnish if desired.

Serving:
  • Slice in one inch squares.
  • Garnish with fresh, complimentary herbs or thin, sliced peppers, if desired.