Jalapeno Popper Cheesecake
Servings 8 slices
- 35 Ritz crackers
- 1 cup cheddar cheese shredded
- 4 slices cooked bacon chopped
- 3 T. butter melted
- 24 oz. cream cheese room temperature
- 7 jalapenos
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 cup sour cream
- 1 1/2 T. lemon juice
- 1 1/2 T. granulated sugar
- 5 pieces bacon to garnish
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.
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.
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.
Calories: 670kcal | Carbohydrates: 26g | Protein: 16g | Fat: 56g | Saturated Fat: 28g | Cholesterol: 223mg | Sodium: 702mg | Potassium: 306mg | Sugar: 18g | Vitamin A: 35.3% | Vitamin C: 17.9% | Calcium: 25.8% | Iron: 8.7%