Black Pepper Cheesecake Recipes

CHEVRE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch springform pan with parchment paper.
• Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan; place pan in the freezer.
• Beat chevre and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cheese mixture before adding the next. Mix in coconut milk. Add coconut yogurt, vanilla extract, and gluten-free flour; mix just until incorporated.
• Pour cheesecake batter into chilled crust and bake in preheated oven for 1 hour. Turn oven off and allow cake to cool in oven with its door closed for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.

SAVORY PEPPER JELLY CHEESECAKE

Steps:

• Preheat oven to 350 degrees. In a bowl, combine crackers with melted butter and press into the bottom of a springform pan. Combine cream cheese, sour cream and eggs in a bowl until smooth. Stir in cheese, garlic, onions, pepper and Worcestershire. Pour over crust and bake for 30 minutes or until the cheesecake is set and firm in the middle. Allow it to cool on a wire rack. Refrigerate until serving time.
• When ready to serve, remove the cake from the springform pan and transfer to a serving platter. Make an outer ring of green pepper jelly and fill the center with red pepper jelly (use amount to taste). Top the green jelly outer ring with toasted pecans. Cut into wedges and serve with Ritz crackers.

PEPPER CHEESECAKE

Steps:

• Preheat the oven to 350°F.
• Beat the cream cheese, shredded cheese, and taco seasoning mix until fluffy. Stir in 1 cup of sour cream. Beat in the eggs one at a time, then fold in the chilies and the red pepper.
• Pour in a greased spring-form pan and bake for 40 to 45 minutes. Cool for 10 minutes on wire rack.
• Combine the remaining sour cream with the salsa and spread on top. Bake for 5 minutes more.
• Refrigerate over night.
• To serve, unmold and spread with the guacamole or avocado dip. Garnish with fresh tomatoes, olives, or cheese. serve with taco chips.