Pepper Jelly Cheesecake

Experience an irresistible fusion of sweet, tangy, and spicy flavors with this show-stopping Pepper Jelly Cheesecake. Perfect as a unique appetizer or centerpiece for your next gathering, this recipe combines a creamy, luscious cheesecake base with a vibrant layer of pepper jelly for a delightful balance of richness and heat. The buttery graham cracker crust provides the perfect foundation, while optional garnishes like fresh jalapeño slices and herbs add a festive flair. Serve this savory-sweet creation with crackers or crostini for dipping and watch it become the star of the table. Ideal for entertaining, it’s the perfect blend of indulgence and intrigue. Keywords: pepper jelly cheesecake, spicy cheesecake appetizer, party dip recipe, savory cheesecake recipe.

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 1.5 cups Graham cracker crumbs
• 6 tablespoons Unsalted butter, melted
• 2 tablespoons Granulated sugar
• 16 ounces Cream cheese, softened
• 0.5 cups Sour cream
• 0.75 cups Granulated sugar
• 2 large Eggs
• 1 teaspoons Vanilla extract
• 0.5 teaspoons Salt
• 0.75 cups Pepper jelly (mild or spicy, as desired)
• 2 slices Fresh jalapeño slices (optional, for garnish)
• 1 tablespoon Fresh herbs (optional, for garnish)
• 1 package Crackers or crostini (for serving)

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.

Step 3

Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon to compact it tightly. Bake for 10 minutes, then set aside to cool.

Step 4

In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy, about 2 minutes.

Step 5

Add the sour cream, 3/4 cup of sugar, vanilla extract, and salt. Mix on medium speed until fully incorporated and smooth.

Step 6

Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent air bubbles from forming.

Step 7

Pour the cheesecake batter over the cooled crust, using a spatula to spread it into an even layer.

Step 8

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle when nudged.

Step 9

Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 10

Remove the cheesecake from the oven and allow it to cool completely to room temperature, then refrigerate for at least 4 hours, or overnight, to fully set.

Step 11

Once chilled, spread the pepper jelly evenly over the top of the cheesecake, creating a glossy sauce layer.

Step 12

Optionally, garnish with fresh jalapeño slices and herbs for a festive touch.

Step 13

Serve with crackers or crostini for dipping and enjoy!

Nutrition Facts

Serving size	(1543.1g)

Amount per serving	% Daily Value*
Calories	5451.2

Total Fat 310.4g	0%
Saturated Fat 166.2g	0%
Polyunsaturated Fat g
Cholesterol 1117.7mg	0%
Sodium 5649.5mg	0%
Total Carbohydrate 626.0g	0%
Dietary Fiber 12.7g	0%
Total Sugars 359.4g
Protein 74.1g	0%

Vitamin D 82IU	0%
Calcium 853.6mg	0%
Iron 13.8mg	0%
Potassium 1243.9mg	0%

*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.

Source of Calories

Fat: 49.9%

Protein: 5.3%

Carbs: 44.8%