No Bake Appetizer Cheesecake
cups chopped pecans
4 pkg cream cheese (8 oz) softened -- divided
3 tablespoons mustard-mayo sauce -- divided
1 pkg shredded sharp Cheddar cheese (8oz)
1 can crushed pineapple -- drained (7oz)
1/2 cup chopped green onions
2 teaspoons dried mint flakes
1 1/4 cups orange marmalade -- divided
1 tablespoon mayonnaise
2 tablespoons dried orange peel
2 tsp. orange extract (2 to 3)
toasted pecan halves -- garnish
Preheat oven to 300. Bake chopped pecans in a shallow pan at 300 degrees,
stirring occasionally, 7-10 min. or until lightly toasted. Cool.
Process 2 pkgs. cream cheese, 2 tbl. mustard-mayo sauce, and
the next 4 ingredients in a food processor until blended, stopping to scrape
down sides. Press mixture into the bottom of a plastic wrap-lined 9" springform
pan, and sprinkle with the chopped pecans.
Process remaining 2 pkgs. cream cheese, remaining 1 tbl. mustard-mayo sauce, 2/3
cup orange marmalade, and the next 3 ingredients in food processor until smooth,
stopping to scrape down sides. Spread mixture over pecans, pressing until
smooth. Cover and chill up to 3 days.
Remove from pan; spread with remaining marmalade, and
garnish, if desired. Serve with gingersnaps.
Source: Southern Living