JALAPENO CHEESECAKE
Total preparation time: 2 hours
Serves: 12Ingredients:
- 2 c. graham cracker crumbs
- ½ c. pecans
- ½ c. sugar
- 1 stick butter, at room temperature
- 1 ½ lbs. Cream cheese
- ½ c. sugar
- 1 T. lemon juice
- 1 tsp. Vanilla
- 3 eggs
- 1 jalapeno, seeded and coarsely chopped
- 1 c. sour cream
- 1 T. sugar
- 1 T. lemon juice
Steps:
- Combine first 4 ingredients for crust in a food processor and pulse until smooth. Add the butter and mix well until combined. Line the bottom and sides of a springform pan with the crumb mixture.
- Preheat oven to 350 degree. Combine the cream cheese, sugar, lemon juice and vanilla in a food processor until smooth. Add the eggs and jalapeno and process until well blended. Pour into the crumb lined pan. Bake for 1 hour and remove from oven. The top of the cheesecake will have shallow cracks.
- Mix together the sour cream, sugar and lemon juice. Spoon the glaze over the top of the cheesecake and bake an additional 15-20 minutes. Remove from the oven, cool completely at room temperature and then chill for several hours in the refrigerator. Serve with warm Jalapeno Sauce.