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Crisp Jalapeno Cheesecake

Courses: Dessert
Serves: 8 people

Recipe Ingredients

  Crust
1   Graham crackers - powdered
4 tablespoons 60mlButter
1/8 cup 20g / 0.7ozBrown sugar
  Cheesecake
32 oz 909gCream cheese
1/8 cup 20g / 0.7ozBrown sugar
3/4 cup 148g / 5.2ozSugar
1 1/8 cups 266mlSour cream
1/4 cup 15g / 0.5ozFlour
1 teaspoon 5mlVanilla
4   Eggs - large
1/4 teaspoon 1.3mlGinger
1/4 teaspoon 1.3mlCinnamon
3   Jalapenos - medium size
  Topping
1/2 cup 118mlSour cream
1/8 cup 24g / 0.8ozSugar
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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