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Jalapeno Popper Cheesecake
4.9 from 69 votes

Jalapeno Popper Cheesecake

Jalapeno Popper Cheesecake presents a savory twist on classic cheesecake with a Ritz cracker, cheddar, and bacon crust, topped by a creamy filling of cream cheese and finely minced jalapenos. The recipe is completed by a sour cream topping flavoured with lemon juice and garnished with crispy bacon, blending spicy, tangy, and smoky elements.

Servings: 8 slices
Calories: 670 kcal
Course: Dessert
Cuisine: American

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
    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. In a food processor, place all the crackers in and pulse until all the crackers have been turned into crumbs.
  3. Add in the cheese, bacon, and melted butter. Pulse until the crumbs become moist and everything is incorporated.
  4. Press the crumbs into an 8 inch spring form pan.
  5. Place in the oven for 10 minutes. Remove from the oven and let cool.
Filling
  1. Wipe down the food processor so no crumbs get into the filling.
  2. 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.
  3. Add in the sugar, eggs, and sour cream and pulse until combined.
  4. Pour into the spring form pan on top of the crust. Place in the 350 degree oven for 1 hour.
  5. Prepare the topping before the 1 hour is up since the cheesecake needs to be put back into the oven.
Topping
  1. In a small bowl, add in the sour cream, lemon, and sugar, Whisk until incorporated.
  2. Once the hour of baking is up, pour the topping on the cheesecake and place back in the oven for another 15 - 20 minutes.
  3. Turn off the heat and crack the oven door. Let the cheesecake cool for about 2 hours.
  4. Place in the fridge to chill. Sprinkle with bacon pieces, cut, and serve.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 670

% 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.