Crisp Jalepeno Cheesecake
Yield
1 CakePrep
35 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | package |
graham crackers/wafers
powdered |
*
|
| 4 | tablespoons |
butter
|
|
| ⅛ | cup |
brown sugar
|
*
|
| Cheesecake | |||
| 32 | ounces |
cream cheese
|
|
| ⅛ | cup |
brown sugar
|
*
|
| ¾ | cup |
sugar
|
|
| 1 ⅛ | cups |
sour cream
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| ¼ | teaspoon |
ginger
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 3 | medium |
jalapeño pepper
|
*
|
| Topping | |||
| ½ | cup |
sour cream
|
|
| ⅛ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | package |
graham crackers/wafers
powdered |
*
|
| 6E+1 | ml |
butter
|
|
| 3E+1 | ml |
brown sugar
|
*
|
| Cheesecake | |||
| 924.8 | ml/g |
cream cheese
|
|
| 3E+1 | ml |
brown sugar
|
*
|
| 177 | ml |
sugar
|
|
| 266 | ml |
sour cream
|
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 1.3 | ml |
ginger
|
|
| 1.3 | ml |
cinnamon
|
|
| 3 | medium |
jalapeño pepper
|
*
|
| Topping | |||
| 118 | ml |
sour cream
|
|
| 3E+1 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
Directions
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.
