Jalapeno Popper Cheesecake Recipes

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.

JALAPENO POPPER CHEESECAKE

Steps:

• Bring ingredients to room temperature. Preheat oven to 325°F Spray 9" springform pan with nonstick cooking spray and cover outside of pan with foil to protect cake from water bath. Crust: In food processor crush enough tortilla chips to yield approximately 1 ¾ c. crumbs. Remove ½c.for later use. To crumbs in processor, add sugar, salt & slowly drizzle melted butter. Spread mixture evenly over bottom of pan up sides part way. Bake 8-10 min., just until crust is set. Cool. Filling: Halve jalapeño pepper, remove ribs & seeds. Pulse in food processor with sugar until granulated. In small bowl whisk together heavy cream, sour cream, lemon zest & vanilla extract. Set aside. In a large bowl, beat cream cheese just until smooth, do not over mix. Gradually add in the sugar/jalapeño pepper mixture, beating until well combined, approx. 1 min. Add 4 eggs & 1 yolk, 1 at a time & scrape bowl after each addition. On low speed add sour cream mixture just until blended. In microwave warm jar of hot pepper jelly slightly, whisk 'til smooth. Set aside. Pour 2/3 of filling into prepared pan. Using a teaspoon place dollops of softened pepper jelly atop layer of filling, staggering approx. 1½" apart. Pour remaining 1/3 filling over top. Use a knife to run thru filling to create swirled. Place springform into lg. baking dish (need 1½" space around cake.) Put in oven. Pour approx. 1" hot water into lg. baking dish. Bake 55-65 min. or until top is slightly browned, center will jiggle slightly. DO NOT REMOVE FROM OVEN. Turn oven off & prop door open with wooden spoon. Cool in over for 1 hour. After 1 hour remove cake from water bath and set atop rack. Cool completely. Unmold and refrigerate for min. of 6 hrs, overnight or 24 hours is best. Drizzle slices with pepper jelly, top with remaining crushed chips.