Title: Crisp Jalepeno Cheesecake
Categories: Cheesecake
Yield: 1 Servings
| CRUST |
| 1 | pk | Graham crackers; powdered |
| 4 | tb | Butter |
| 1/8 | c | Brown sugar |
| CHEESECAKE |
| 32 | oz | Cream cheese |
| 1/8 | c | Brown sugar |
| 3/4 | c | Sugar |
| 1 1/8 | c | Sour cream |
| 1/4 | c | Flour |
| 1 | ts | Vanila |
| 4 | | Eggs; large |
| 1/4 | ts | Ginger |
| 1/4 | ts | Cinnamon |
| 3 | | Jalepenos; medium size |
| TOPPING |
| 1/2 | c | Sour cream |
| 1/8 | c | Sugar |
| 2 | | Eggs; large |
Combine all crust ingredients; press into the bottom of a 10 inch spring
form pan; bake for 10 minutes at 350f; cool Beat the cream cheese and
sour cream until smooth; add all other cheese cake ingredients slowly,
beating after each addition until smooth; pour onto crust; bake 1 hour at
225f. Combine all topping ingredients; whip to a froth; pour over
cheesecake; bake 15 minutes at 300f. Cool slowly; chill before serving
Garnish with whipped topping or fruit as desired. NOTE: It is supposed to
be a little mushy when done rather than solid like most cheesecakes,
however if you prefer a "normal" cheesecake raise the temp about 25 degrees
and cook a little longer. The original recipe called for serving warmed
(nuked), I like it chilled with "Union Grill Strawberry Sauce" on top