Monday, December 19, 2011

Red Jalapeno Cheesecake

Hello there,

You will enjoy the cream flavor with just a nip of heat from the Jalapeno.  I find you need to cook the candied Jalapeno a little longer than it says, so they are more tender.   Let me know how people like it and enjoy making it, it is fun.

Surprise Happy Ending Cheesecake


  • 4 tablespoons melted butter
  • 1/2 cup graham cracker crumbs

Candied Jalapenos:

  • 10 red jalapenos, thinly sliced
  • 1 cup sugar
  • 1 cup water

Cheesecake Batter:


Preheat the oven to 325 degrees F.
For the crust: Butter the bottom of a 9-inch spring form pan with some of the melted butter. In a small bowl, toss remaining butter with the graham cracker crumbs. Sprinkle the bottom of the pan with the crumbs. Wrap the outside and bottom of the pan in a large piece of foil. (This is to prevent water from seeping through during the baking.)
For the Candied Jalapenos: In a small saucepan, combine jalapenos, sugar, and water. Simmer until jalapenos are softened, about 20 minutes. Drain, reserving the jalapenos and syrup separately. Cover the crust with the drained jalapenos. Set aside.
For the Cheesecake Batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the cheese with the sugar until light and smooth. Add the eggs 1 at a time, scraping down the bowl between additions. Add remaining ingredients, including the reserved syrup, and mix until combined. Pour batter over jalapenos.
Place pan inside a roasting pan. Add hot water to come halfway up the sides of the spring form pan. Bake until cheesecake is just set, but still a little wobbly in the center, about 1 hour. Open oven door and allow to sit in oven for 15 minutes to start the cooling procession.  Cool for at least 1 hr in a cool place and refrigerate until completely set, at least several hours, up to overnight. 
If you wish to put a topping on it, use sour cream sweetened with sugar and a little of the candy syrup saved from above.