Recipe Instructions

Toast pine nuts on a cookie sheet, in a 325 ° oven until golden. Set aside. Combine 1/4 cup pepper jelly, cream cheese, garlic and cheddar cheese in a food processor and mix until blended. Stir in cilantro
and onion. Line bottom of spring form pan with parchment paper. Spray sides with non-stick spray. Add mixture and refrigerate for 2 hours. Spread remaining pepper jelly over top of cheesecake and sprinkle with pine nuts. Loosen the sides with a knife, remove from the pan and transfer to a serving plate. May be prepared up to 24 hours in advance. Serve with crackers.