Jalapeno Lime Cheesecake

Jalapeno Lime Cheesecake

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Jamie Justice Yost 98

"A friend of mine e-mailed me to tell me that he'd dropped his jalapeno into his cheesecake...and that it was awesome! Inspired by my friend's clumsiness, I created this cheesecake. Sweet with a hint of heat at the end--all atop a graham cracker crust. Yum!"
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5 h 30 m servings 639 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 639 kcal
  • 32%
  • Fat:
  • 49.3 g
  • 76%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 202 mg
  • 67%
  • Sodium:
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix the graham cracker crumbs and butter in a large bowl until evenly moistened; press into the bottom of a 9-inch springform pan.
  3. Bake in the preheated oven until the crust has lightly browned and smells toasted, about 5 minutes. Remove from the oven and allow to cool.
  4. Beat the cream cheese, sugar, and sour cream with an electric mixer in a large bowl until light and fluffy. Beat in the eggs, one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. Beat the flour, vanilla extract, and lime juice into the cream cheese mixture with the last egg. Fold the jalapeno pepper into the mixture; mixing just enough to evenly combine. Pour into the prepared crust.
  5. Bake in the preheated oven for 15 minutes. Reduce heat to 250 degrees F (120 degrees C) and continue baking until the center has just set, 50 to 55 minutes. Remove from the oven, run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.


  • Cook's Note:
  • Always wear protective gloves when working with hot peppers.


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wow im not going to mess with this recipe!! this is soo good thnxx for this so easy&simple!!! xo :) the lime keeps the jalapeno from over powering...

I found it quite good when I served it to a group of friends. How ever it was a little tart .I would add another 1/2 cup of sugar and at least 6 jalapenos, I added 2 and did notice the were even...

My wife and I liked this, not loved it but liked it a lot. It was fun to make once to say I had a jalapeno cheesecake but it wasn't so terrific that I need to make it again. I will admit tho tha...

The taste was excellent! The directions were not. If reducing the oven temperature to 250 degrees, you need to bake it about 90 minutes. It also overflowed in my oven. Way too much batter for a ...

I think somebody missed something here. I made this twice and seemed to me, something was missing. The third time I made this, I added a tablespoon of sugar to the crust mixture. That did it.

It's Jalapeno Day at work today. First time ever making cheesecake. It was a hit. Delicious and gone quickly. Creamy. Read many reviews and added the tablespoon of sugar to the graham crackers....

I wanted to take a picture, but my family ate it so fast I didn't have a chance. It was great! Few changes on my end: I made a chopped almond crust instead of graham cracker (2 cups raw almonds ...

was really good, different. i wish it would have had a little more kick. i will surely be making this again

Very creamy, not overly sweet. Slight flavor of jalapeno, not spicy hot. My jalapenos were a little small so I used 2: 1 red &1 green (1/4"diced)

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