Pepper Jelly Cheesecake

 Pepper Jelly Cheesecake

1/4 cup pine nuts, toasted 

8 oz cream cheese 

1 cup hot red pepper jelly

2 garlic cloves, minced 

1/4 cup cilantro 

1 1/4 cup sharp cheddar cheese, shredded 

Whirl cream cheese, 1/2 of the pepper jelly, garlic, cilantro and cheddar cheese in a food processor until blended. Line 7” springform pan with plastic wrap. Add cheese mixture and chill 2 to 24 hours. Unmold and top with remaining pepper jelly and sprinkle with pine nuts. Serve chilled with bread or crackers.