Jalapeno Cheesecake Savory Recipes

JALAPENO CHEESECAKE (SAVORY)

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.

SAVORY BLT CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with toppings and crackers if desired.

JALAPENO LIME CHEESECAKE

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.

SAVORY SUMMER CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
• Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
• While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
• Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
• Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
• Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
• Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
• Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.

NACHO CHEESE SAUCE WITH JALAPENO

Steps:

• Melt butter in a saucepan over medium-low heat. Add onion, garlic, and jalapeno; cook and stir until onion turns translucent, about 5 minutes.
• Stir flour into onion mixture until vegetables are evenly coated. Pour in milk; cook and stir until mixture thickens slightly, 3 to 4 minutes. Add processed cheese food, stirring constantly, until melted and smooth, about 15 minutes more. Stir in pickled jalapeno juice.

JALAPENO CHEESECAKE

Steps:

• Preheat oven to 300. Lightly grease the sides of a 9" springform pan.
• Pour the melted butter over the crushed tortilla chips and toss to combine.
• Press on bottom and one-half inch up the sides of the pan. Bake for 10 minutes. Remove from oven and set aside.
• With an electric mixer at high speed, beat cream cheese until light and fluffy. Add eggs, one at a time, and beat to incorporate.
• Reduce mixer to low and blend in flour and 1 cup sour cream. Beat until smooth.
• Add garlic, green chilies and minced jalapeno. Turn off mixer and stir in cheese.
• Pour filling into crust, and bake for 1 hour. Turn off oven for 1 hour with the door closed. Remove from oven and cool.
• When cool, loosen the cheesecake from the sides of the pan by running a knife around the inside edge.
• DO NOT REMOVE from pan. Cover and refrigerate for 1 hour.
• When ready to serve, spring the pan and remove the cheesecake. Spread the remaining 1/2 cup sour cream evenly over the top and sprinkle with chopped tomatoes, green onions, olives and cilantro.
• Cut into thin wedges and watch it disappear!