Jalapeno Popper Cheesecake Recipes

JALAPENO CHEESECAKE (SAVORY)

Jalapeno Cheesecake (Savory) image

This delightful appetizer can also be made using mango chutney instead of the jalapeno jelly. Any pepper jelly will work with this recipe. Serve with water crackers.

Provided by dawnie2u

Categories High In...

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

1 lb cream cheese
5/8 lb sharp cheddar cheese, grated
4 garlic cloves
2 eggs
16 ounces jalapeno jelly

Steps:

Mix first four ingredients together with half of the jelly in a food processor or with an electric beater.
Pour mixture into greased 6- inch springform pan.
Bake at 350 degrees for 35 minutes.
Cool completely and remove from pan.
Heat remaining jelly and pour over top of cheesecake.

Nutrition Facts : Calories 506.4, Fat 32.4, SaturatedFat 18.8, Cholesterol 146.3, Sodium 437.6, Carbohydrate 42.5, Fiber 0.6, Sugar 30.8, Protein 14

JALAPENO LIME CHEESECAKE

Jalapeno Lime Cheesecake image

A friend of mine e-mailed me to tell me that he'd dropped his jalapeno into his cheesecake...and that it was awesome! Inspired by my friend's clumsiness, I created this cheesecake. Sweet with a hint of heat at the end--all atop a graham cracker crust. Yum!

Provided by Jamie Justice Yost

Categories Desserts Cakes Cheesecake Recipes

Time 5h30m

Yield 8

Number Of Ingredients 10

Ingredients

2 cups graham cracker crumbs
½ cup butter, melted
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
¾ cup sour cream
3 eggs at room temperature
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
½ cup fresh lime juice
1 jalapeno pepper, seeded and minced

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Mix the graham cracker crumbs and butter in a large bowl until evenly moistened; press into the bottom of a 9-inch springform pan.
Bake in the preheated oven until the crust has lightly browned and smells toasted, about 5 minutes. Remove from the oven and allow to cool.
Beat the cream cheese, sugar, and sour cream with an electric mixer in a large bowl until light and fluffy. Beat in the eggs, one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. Beat the flour, vanilla extract, and lime juice into the cream cheese mixture with the last egg. Fold the jalapeno pepper into the mixture; mixing just enough to evenly combine. Pour into the prepared crust.
Bake in the preheated oven for 15 minutes. Reduce heat to 250 degrees F (120 degrees C) and continue baking until the center has just set, 50 to 55 minutes. Remove from the oven, run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.

Nutrition Facts : Calories 638.7 calories, Carbohydrate 40.4 g, Cholesterol 202.1 mg, Fat 49.3 g, Fiber 0.7 g, Protein 11.1 g, SaturatedFat 29.5 g, Sodium 495.5 mg, Sugar 26 g

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