Jalapeno Popper Cheesecake
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Jalapeno Popper Cheesecake

Course Dessert
Cuisine American
Keyword Jalapeno Popper Cheesecake
Servings 8 slices
Calories 670kcal
Author Miranda Couse

Ingredients

Crust

  • 35 Ritz crackers
  • 1 cup cheddar cheese shredded
  • 4 slices cooked bacon chopped
  • 3 T. butter melted

Filling

  • 24 oz. cream cheese room temperature
  • 7 jalapenos
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 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

Calories: 670kcal | Carbohydrates: 26g | Protein: 16g | Fat: 56g | Saturated Fat: 28g | Cholesterol: 223mg | Sodium: 702mg | Potassium: 306mg | Sugar: 18g | Vitamin A: 1765IU | Vitamin C: 14.8mg | Calcium: 258mg | Iron: 1.6mg