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Jalapeno Cherry Cheesecake

1 10 oz jar maraschino cherries, (keep the juice)
1/2 cup Devil’s Breath Bread & Butter Jalepenos (drained)
1/3 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1/2 teaspoon vanilla extract

Combine all ingredients in a small saucepan over medium heat until it boils. Reduce heat to low and cook, stirring frequently, for about 10 minutes. Let cool and serve over cheesecake.