Jalapeno Lime Cheesecake Recipe - Allrecipes.com
Jalapeno Lime Cheesecake Recipe
  • READY IN 5+ hrs

Jalapeno Lime Cheesecake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9-inch cheesecake Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 10 mins
  • READY IN 5 hrs 30 mins

Footnotes

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

Nov 03, 2011

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...

 
Aug 18, 2012

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 there.

 
Jul 02, 2012

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 that I didn't want to make a full 9-in. cheesecake to I taylored this down to fit a 9-in. Keebler graham crust. To do this I used 2 (8 oz) pkg cream cheese, softened, 1/2 cup sugar, 1/2 tst vanilla, 2 eggs, 1/3 cup lime juice and 1 tsp lime zest. I baked at 350 for about 50 minutes or until center was almost set. Thanks for such a creative idea!

 
Sep 11, 2012

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.

 
Apr 05, 2014

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 chopped to the consistency of breadcrumbs, 2 tbsp sugar, 4 tbsp melted butter), and I used a 1/4 cup of diced canned jalapeños. I also put on a simple whipped cream topping (1 cup heavy whipping cream, 4 tbsp sugar. Whip in a stand mixer 3-5 minutes until it forms soft peaks). Anyway, will definitely make this again!

 
Nov 21, 2013

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

 
Oct 15, 2012

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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Nutrition

  • Calories
  • 639 kcal
  • 32%
  • Carbohydrates
  • 40.4 g
  • 13%
  • Cholesterol
  • 212 mg
  • 71%
  • Fat
  • 49.3 g
  • 76%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 495 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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