Pepper Jelly-Goat Cheese Cakes

• Ingredients
• 24 aluminum foil miniature baking cups
• Vegetable cooking spray
• 1/4 cup fine, dry Italian-seasoned breadcrumbs
• 1/4 cup ground toasted pecans
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons butter, melted
• 1 (8-oz.) package cream cheese, softened
• 1 (3-oz.) goat cheese log, softened
• 1 large egg
• 2 tablespoons heavy cream
• 1 tablespoon Asian Sriracha hot chili sauce
• 1/4 cup green pepper jelly, melted
• 1/4 cup red pepper jelly, melted

1. 1. Preheat oven to 350u0b0. Place baking cups in 2 (12-cup) miniature muffin pans; coat baking cups with cooking spray.
2. 2. Stir together breadcrumbs and next 3 ingredients. Firmly press about 1 tsp. mixture in bottom of each baking cup.
3. 3. Beat cream cheese and goat cheese at medium speed with an electric mixer until light and fluffy; add egg and next 2 ingredients, beating just until blended. Spoon into baking cups, filling three-fourths full.
4. 4. Bake at 350u0b0 for 10 minutes or until set. Cool completely in pans on a wire rack (about 20 minutes). Spoon 1 tsp. melted green pepper jelly over each of 12 cheesecakes. Spoon 1 tsp. melted red pepper jelly over remaining 12 cheesecakes. Cover and chill 2 to 12 hours before serving.

ingredients, aluminum foil, vegetable cooking spray, breadcrumbs, ground toasted pecans, parmesan cheese, butter, cream cheese, goat cheese, egg, heavy cream, chili sauce, green pepper, red pepper

Taken from www.epicurious.com/recipes/member/views/pepper-jelly-goat-cheese-cakes-52952301 (may not work)