Yep, I went there. Call me crazy, but once you try this savory-sweet cheesecake you’ll thank me. Have you ever had a cream cheese block covered in pepper jelly? You’re missing out if you haven’t. If you have, then you’re welcome. You know where I’m going with this.
-24 graham crackers
-2 tablespoon) butter, melted
-1 envelope unflavored gelatin
-1 large lemon
-3 tablespoons water
-1/4 cup water
-2 package cream cheese, softened
-3/4 cup sugar
-1 teaspoon vanilla extract
-1 1/2 cups buttermilk
Lightly spray 9-inch springform pan with cooking spray. Line bottom with parchment paper. Pulse graham crackers until finely chopped. Add butter; pulse until well combined. Transfer to prepared pan; press onto bottom in even layer. Refrigerate.
In a separate bowl, evenly sprinkle gelatin over 3 tablespoons water. Let sit 5 minutes. Grate 2 teaspoons lemon zest and squeeze 1 tablespoon juice. In 1 1/2-quart a small saucepan, heat juice and water to boiling on medium-high. Remove from heat. Immediately add gelatin mixture and stirring until dissolved. Return to bowl and let cool.
In large bowl, beat cream cheese and sugar until smooth and fluffy.
Beat in lemon peel and vanilla. Add buttermilk, then gelatin mixture, in steady stream. Beat until well combined.
Pour onto prepared crust. Refrigerate, uncovered, 4 to 6 hours or until set. Once set, pour pepper jelly over top.
Sweet and savory has become my second favorite combo … because we all know nothing beats chocolate & peanut butter.