R. T. H. PEPPER JELLY CHEESE CAKE
1 8-oz. package cream cheese
5 oz. sharp cheddar cheese, grated
2 cloves garlic, minced
1 8-oz. jar original Rocque The House pepper jelly, divided
Combine the cream cheese, cheddar cheese, garlic, egg and half of the R. T. H. pepper jelly in the bowl of a food processor or blender. Mix until well combined.
Pour the mixture into a 6-inch springform pan.
Bake at 350 degrees for 30 – 35 minutes.
Remove from oven and place on a wire rack to cool. When cool enough to handle place the cheesecake, in the pan, in the refrigerator for several hours, until completely cool.
Carefully remove the cheesecake from the pan and transfer it to a serving plate. Pour the remaining pepper jelly over the cheesecake and garnish as desired.
Serve with crackers or slices of crusty bread.