Jalapeno Cheesecake

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 3 eggs
  • 1 & 1/2 cups - crushed tortilla chips
  • 6 tbsp - melted butter
  • 2 x 8 ounce packages cream cheese, at room temperature
  • 1/4 cup - all-purpose flour
  • 1 & 1/2 cups - sour cream, divided (1 cup and 1/2 cup)
  • 1 clove garlic, minced or put through a garlic press
  • 4.5 ounce chopped green chillies
  • 1 fresh jalapeno, stemmed, seeded and minced
  • 2 cups - GD cheddar cheese
  • chopped plum tomatoes
  • chopped green onions
  • diced black olives
  • chopped cilantro

How to Make Jalapeno Cheesecake

  • Preheat oven to 300*F.
  • Lightly grease the sides of a 9-inch spring form pan.
  • Pour the melted butter over the crushed tortilla chips and toss to combine.
  • Press on bottom and one-half inch up the sides of the pan.
  • Bake for 10 minutes.
  • Remove from oven and set aside.
  • With an electric mixer at high speed, beat the cream cheese until light and fluffy.
  • Add the eggs, one at a time and beat well.
  • Reduce mixer speed to low, and blend in the flour, 1 cup of the sour cream. Beat until smooth.
  • Add the garlic, green chillies and minced jalapeno.
  • Turn off the mixer and stir in the cheese.
  • Pour filling into crust, and bake for 1 hour.
  • Turn oven off, and leave cheesecake in the oven for 1 hour with the door closed.
  • Remove from oven and cool. When cool, loosen the cheesecake from the sides of the pan by running a knife around the inside edge.
  • Do not remove cheesecake from pan.
  • Cover and refrigerate for 1 hour.
  • When ready to serve, spring the pan and remove the cheesecake.
  • Spread the remaining 1.5 cup sour cream evenly over the top. Sprinkle with chopped tomatoes, green onions, olives and cilantro.