Crisp jalepeno cheesecake

1 servings

Ingredients

Quantity Ingredient
1 pack Graham crackers; powdered
4 tablespoons Butter
32 ounces Cream cheese
⅛ cup Brown sugar
¾ cup Sugar
1⅛ cup Sour cream
¼ cup Flour
½ cup Sour cream
⅛ cup Sugar
⅛ cup Brown sugar
1 teaspoon Vanila
4 Eggs; large
¼ teaspoon Ginger
¼ teaspoon Cinnamon
3 Jalepenos; medium size
2 Eggs; large

Directions

CRUST

CHEESECAKE

TOPPING

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

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