Jalapeno Popper Cheesecake
User Reviews
4.9
Jalapeno Popper Cheesecake
Description
This Jalapeno Popper Cheesecake recipe starts with a crust combining crushed Ritz crackers, shredded cheddar cheese, cooked bacon pieces, and melted butter, pressed into a springform pan and baked briefly to set. The filling blends room temperature cream cheese with finely minced jalapenos, granulated sugar, eggs, and sour cream, creating a smooth, slightly spicy base that bakes for an hour until set.
Before the filling finishes baking, a topping made from sour cream, lemon juice, and sugar is whisked together and spread over the cheesecake. It returns to the oven briefly to firm the topping. Crispy bacon strips then garnish the top, adding salty crunch and smokiness that counters the creamy, mildly spicy cheesecake beneath.
The result is a rich, creamy cheesecake with hints of jalapeno heat and smoky bacon in both crust and topping, ideal for those seeking a flavorful and unexpected savory dessert or appetizer that combines familiar flavors in a novel presentation.
Ingredients
Crust
- 35 Ritz crackers
- 1 cup cheddar cheese shredded
- 4 lices Bacon chopped, cooked
- 3 T. butter melted
Filling
- 24 oz. cream cheese room temperature
- 7 jalapeños
- 1/2 cup granulated sugar
- 3 large egg
- 1/4 cup sour cream
Topping
- 1 cup sour cream
- 1 1/2 T. lemon juice
- 1 1/2 T. granulated sugar
- 5 pieces Bacon to garnish
Instructions
Crust
- Preheat oven to 350 degrees.
- In a food processor, place all the crackers in and pulse until all the crackers have been turned into crumbs.
- Add in the cheese, bacon, and melted butter. Pulse until the crumbs become moist and everything is incorporated.
- Press the crumbs into an 8 inch spring form pan.
- Place in the oven for 10 minutes. Remove from the oven and let cool.
Filling
- Wipe down the food processor so no crumbs get into the filling.
- Add in the cream cheese and jalapenos. Pulse until the jalapenos are finely minced. I left mine on high until there were only teeny weeny pieces of jalapenos.
- Add in the sugar, eggs, and sour cream and pulse until combined.
- Pour into the spring form pan on top of the crust. Place in the 350 degree oven for 1 hour.
- Prepare the topping before the 1 hour is up since the cheesecake needs to be put back into the oven.
Topping
- In a small bowl, add in the sour cream, lemon, and sugar, Whisk until incorporated.
- Once the hour of baking is up, pour the topping on the cheesecake and place back in the oven for another 15 - 20 minutes.
- Turn off the heat and crack the oven door. Let the cheesecake cool for about 2 hours.
- Place in the fridge to chill. Sprinkle with bacon pieces, cut, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Calories | 670kcal | 34% |
| Carbohydrates | 26g | 9% |
| Protein | 16g | 32% |
| Fat | 56g | 86% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 223mg | 74% |
| Sodium | 702mg | 29% |
| Potassium | 306mg | 7% |
| Sugar | 18g | 36% |
| Vitamin A | 1765IU | 35% |
| Vitamin C | 14.8mg | 16% |
| Calcium | 258mg | 26% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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