Hot Pepper Jelly Cheesecake Torta 

Hot Pepper Jelly Cheesecake Torta 

1 8 oz package regular cream cheese, softened

1 8 oz jar Campagna Hot Pepper Jelly, divided

5 oz. finely-shredded sharp cheddar cheese

1 egg

2 cloves garlic, grated fine

Preheat oven to 350 F. Grease and set aside a 6 inch spring-form pan. In a large bowl, mix all ingredients together using half–jar of jelly (about 4 ounces). Spoon mixture into prepared pan and bake for 30-35 minutes. Cool completely, remove from pan and set torta on serving plate. Pour remaining jelly over top and carefully smooth it out. Serve with crackers or crusty bread.

Recipe by Chef Gayle Darugh

Best Chefs America - Gayle Darugh