No Bake Appetizer Cheesecake
1 1/2 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
gingersnaps
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
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