Crisp Jalapeno Cheesecake

Recipe Ingredients

		Crust
1		Graham crackers - powdered
4 tablespoons	60ml	Butter
1/8 cup	20g / 0.7oz	Brown sugar
		Cheesecake
32 oz	909g	Cream cheese
1/8 cup	20g / 0.7oz	Brown sugar
3/4 cup	148g / 5.2oz	Sugar
1 1/8 cups	266ml	Sour cream
1/4 cup	15g / 0.5oz	Flour
1 teaspoon	5ml	Vanilla
4		Eggs - large
1/4 teaspoon	1.3ml	Ginger
1/4 teaspoon	1.3ml	Cinnamon
3		Jalapenos - medium size
		Topping
1/2 cup	118ml	Sour cream
1/8 cup	24g / 0.8oz	Sugar
2		Eggs - large

Recipe Instructions

Combine all crust ingredients; press into the bottom of a 10 inch spring form pan; bake for 10 minutes at 350F; cool Beat the cream cheese and sour cream until smooth; add all other cheese cake ingredients slowly, beating after each addition until smooth; pour onto crust;

Bake 1 hour at 225F.

Combine all topping ingredients; whip to a froth; pour over cheesecake;

Bake 15 minutes at 300F.

Cool slowly; chill before serving Garnish with whipped topping or fruit as desired.

NOTE: It is supposed to be a little mushy when done rather than solid like most cheesecakes, however if you prefer a "normal" cheesecake raise the temp about 25F and cook a little longer.

The original recipe called for serving warmed (nuked), I like it chilled with "Union Grill Strawberry Sauce" on top

Source:
the Hershey Kitchens

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