Crisp jalepeno cheesecake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Graham crackers; powdered |
| 4 | tablespoons | Butter |
| 32 | ounces | Cream cheese |
| ⅛ | cup | Brown sugar |
| ¾ | cup | Sugar |
| 1⅛ | cup | Sour cream |
| ¼ | cup | Flour |
| ½ | cup | Sour cream |
| ⅛ | cup | Sugar |
| ⅛ | cup | Brown sugar |
| 1 | teaspoon | Vanila |
| 4 | Eggs; large | |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Cinnamon |
| 3 | Jalepenos; medium size | |
| 2 | Eggs; large | |
Directions
CRUST
CHEESECAKE
TOPPING
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 25 degrees and cook a little longer. The original recipe called for serving warmed (nuked), I like it chilled with "Union Grill Strawberry Sauce" on top