not mine but i am going to try this as soon as i get some cream cheese..lol
Crust
2 cups finely ground corn chips
1/2 t chipotle powder
1/2 cup chopped, crisp bacon
1/2 stick butter, melted
2 T bacon grease
filling
1 lb cream cheese, softened
1 cup sharp cheddar, shredded
1 cup pepper jack, shredded
1 pint sour cream
3 large eggs
1/2 cup finely chopped, roasted jalapenos (8 - 9)
1 T honey
zest of 1 lemon
2 - 3 dashes hot sauce.
mix the crust ingredients lightly and press into an 8" springform pan.
Refrigerate for 5 min to set up the crust and bake 8 - 10 min in a 325º oven, set aside.
Beat the cream cheese on low for a minute or 2 till smooth. Add the eggs 1 at a time and continue beating till combined. Gradually fold in the rest, scrape down the sides of the bowl, pour into the pan and smooth the top with a spatula.
Set the pan on a large sheet of foil and fold up the sides around the pan. Place the pan in a larger pan and add boiling water till the water is about halfway up the side of the springform pan. Bake in the centre of a 325 oven for 1 - 1 1/4 hours. the cheesecake will still jiggle, be careful not to overcook. Let it cool for a half hour in the pan then chill in the fridge for 4 hours loosely covered. Loosen the cake from the pan with a sharp knife and unmold. Tranfer to a serving plate.
Some garnish suggestions: candied jalapenos, carmelized onions, guacamole, pico de gallo, jalapeno jelly.
Crust
2 cups finely ground corn chips
1/2 t chipotle powder
1/2 cup chopped, crisp bacon
1/2 stick butter, melted
2 T bacon grease
filling
1 lb cream cheese, softened
1 cup sharp cheddar, shredded
1 cup pepper jack, shredded
1 pint sour cream
3 large eggs
1/2 cup finely chopped, roasted jalapenos (8 - 9)
1 T honey
zest of 1 lemon
2 - 3 dashes hot sauce.
mix the crust ingredients lightly and press into an 8" springform pan.
Refrigerate for 5 min to set up the crust and bake 8 - 10 min in a 325º oven, set aside.
Beat the cream cheese on low for a minute or 2 till smooth. Add the eggs 1 at a time and continue beating till combined. Gradually fold in the rest, scrape down the sides of the bowl, pour into the pan and smooth the top with a spatula.
Set the pan on a large sheet of foil and fold up the sides around the pan. Place the pan in a larger pan and add boiling water till the water is about halfway up the side of the springform pan. Bake in the centre of a 325 oven for 1 - 1 1/4 hours. the cheesecake will still jiggle, be careful not to overcook. Let it cool for a half hour in the pan then chill in the fridge for 4 hours loosely covered. Loosen the cake from the pan with a sharp knife and unmold. Tranfer to a serving plate.
Some garnish suggestions: candied jalapenos, carmelized onions, guacamole, pico de gallo, jalapeno jelly.
