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Red River Relish Cheesecake Bites

24 aluminum foil miniature baking cups
Vegetable cooking spray
¼ cup fine, dry Italian-seasoned breadcrumbs
¼ cup ground toasted pecans
2 tbsp grated Parmesan cheese
2 tbsp butter, melted
1 8-ounce package cream cheese, softened
1 3-ounce log goat cheese, softened
1 large egg
2 tbsp heavy cream
½ cup Red River Relish Original

Preheat oven to 350 degrees.

Place baking cups in two 12-cup miniature muffin pans; coat baking cups with cooking spray.

Stir together bread crumbs and next 3 ingredients. Firmly press about 1 tsp mixture in bottom of each baking cup.

Beat cream cheese and goat cheese together with an electric mixer on medium speed until light and fluffy; add egg and next 2 ingredients, beating until just blended. Add ¼ cup Red River Relish. Spoon into baking cups, filling ¾ full.

Bake for 10 minutes or until set. Cool completely in pans on a wire rack, about 20 minutes.

Spoon 1 tsp Red River Relish over each of 24 cheesecakes. Cover and chill 2 hours before serving.

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