Pepper Cheesecake Recipes

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place cream cheese, ricotta cheese, salt and pepper in a food processor; cover and process until smooth. Add eggs; pulse just until combined. Add red peppers, herbs, bacon and garlic; cover and pulse just until blended. Pour filling into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan., Bake 35-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Just before serving, drizzle cheesecake with oil; top with red pepper strips and chives if desired. Serve with pita chips.

Steps:

• Preheat the oven to 250 degrees. Butter an 8-by-2-inch round cake pan, line the bottom with a round of parchment paper, and butter the parchment paper; set aside.
• Blanch peppercorns in a small saucepan of boiling water for 1 minute; drain. Repeat two more times. Pat peppercorns dry with paper towels
• Spread peppercorns evenly in a small baking pan. Transfer to oven until thoroughly dry, 15 to 20 minutes. Remove from the oven, and let cool. Increase the oven temperature to 350 degrees.
• In a spice grinder or with a mortar and pestle, grind peppercorns to medium-fine; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Scrape seeds from vanilla bean, and add to the cream cheese mixture with reserved pepper. Reserve the pod for another use. Beat in creme fraiche and lemon juice. Scrape down the sides of the bowl. Add eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as necessary. Beat in cream.
• Pour batter into the prepared pan. Place the pan in a large roasting pan. Add enough hot water to come 1 inch up the sides of the roasting pan. Bake until edges are set and center shivers slightly when shaken, about 1 1/4 to 1 1/2 hours. Remove the cake pan from the roasting pan, and transfer to a wire rack to cool completely.
• When cool, cover with plastic wrap and refrigerate overnight.
• To unmold cheesecake, run a thin knife or spatula around the edges to loosen. Then carefully place the pan over a hot burner, shaking gently from side to side, for about 20 seconds. Invert the cake onto a serving plate, peel off parchment paper, and serve with pineapple, if desired.

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.

Steps:

• Preheat oven to 350ºF.
• Wrap the outside of a 9" springform cheesecake pan with 2 layers of heavy-duty foil.
• Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix.
• Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
• Pour the cheese mixture into prepared cheesecake pan.
• Place the cheesecake in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan.
• Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes(the cheesecake will become firm when it is cold.).
• Transfer the cake to a wire rack to cool for 1 hour.
• Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
• To make the pita chips, cut the pitas in 8 triangles each(like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. (This can be done with olive oil nonstick spray, as well).
• Bake until crisp and golden, about 12-15 minutes.
• To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied.
• Remove the cheesecake from the springform pan.
• Place on a serving plate and drizzle the jam mixture over the top of cheesecake.
• Serve with the pita chips alongside.

Steps:

• Mix cream cheese, cheddar cheese, eggs and garlic with a mixer or in a food processor. Blend in half the jelly.
• Oil a 9 inch springform pan and pour in the mixture. Place on top rack of a preheated 350 oven. Place another pan filled with water on the bottom rack of the oven beneath the springform pan to keep the cheesecake from drying. Bake for 45 minutes or until cake is brown on top and a toothpick comes out clean. Cool on rack. Refrigerate for several hours before serving.
• Remove ring from springform pan. Spread remaining pepper jelly over the top. Serve with Crackers.

Steps:

• Mix all ingredients in food processor.
• Spray individual pie pan or 6" spring form pan with nonstick cooking spray. (I found 4" spring forms and I divide into 2).
• Pour mixture into pan(s).
• Bake in preheated 350 degree oven for 30-35 minutes.
• Cool in refrigerator for several hours.
• Spread top with more pepper jelly. Serve with crackers.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium. Add onion and bell peppers and season with salt and pepper. Cook, stirring, until softened, about 10 minutes. Transfer to a plate. Add remaining teaspoon oil to skillet and increase heat to medium-high. Add steak, season with salt and pepper, and cook, stirring, until cooked through, 2 to 3 minutes.
• Meanwhile, in a small pot, heat evaporated milk and Dijon over medium until hot. Remove from heat and whisk in provolone until smooth. Season with salt and pepper.
• Divide steak and vegetables among rolls and drizzle with sauce.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
• Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
• While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
• Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
• Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
• Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
• Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
• Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.