Cheddar Chili Cheesecake
Submitted by jazzelsie
Savory cheddar cheesecake with cream cheese, sharp cheddar, cottage cheese, ham, jalapeños, and scallions baked in a breadcrumb crust. A bold, spicy appetizer that’s anything but sweet.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
60 minForget everything you know about cheesecake. This one is savory, spicy, and loaded with three kinds of cheese, sliced ham, and enough jalapeño to keep things interesting.
Cream cheese, sharp cheddar, and cottage cheese get blended smooth with eggs, scallions, garlic, and chili peppers, then poured into a springform pan lined with a cheddar-breadcrumb crust. Thin slices of ham layer through the middle like a hidden surprise in every wedge.
Baked low and slow, then cooled gradually in the oven to prevent cracking, this comes out dense, creamy, and intensely savory.
Serve it at room temperature in thin slices as a cocktail party showstopper or a brunch centerpiece that’ll have everyone asking for the recipe.
Kitchen Tips
- Cool it slowly in the oven with the door ajar for a full hour. Sudden temperature changes cause cracks in the top.
- Bring the cream cheese fully to room temperature before blending. Cold cream cheese leaves lumps that won’t bake out.
- Slice with a hot knife dipped in warm water and wiped clean between cuts for the cleanest wedges.
Ingredients
Directions
Preheat oven to 325.
Butter 9 inch springform pan.
Mix breadcrumbs and ¼ cup cheddar.
Sprinkle mixture into pan, turning to coat.
Refrigerate.
Dice about half of ham; reserve remaining slices.
Mix diced ham with remaining ingredients in blender or processor until smooth.
Pour slightly more than half of filling into prepared pan.
Top with reserved ham slices in even layer.
Cover with remaining filling.
Set pan on baking sheet. Bake 1¼ hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving.
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