JALAPENO LIME CHEESECAKE
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!
Provided by Jamie Justice Yost
Categories Desserts Cakes Cheesecake Recipes
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix the graham cracker crumbs and butter in a large bowl until evenly moistened; press into the bottom of a 9-inch springform pan.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 638.7 calories, Carbohydrate 40.4 g, Cholesterol 202.1 mg, Fat 49.3 g, Fiber 0.7 g, Protein 11.1 g, SaturatedFat 29.5 g, Sodium 495.5 mg, Sugar 26 g
JOHNNY JALAPENO'S MEXICAN BACON AND CHEESE HORS D'OEUVRES
Another 'on the fly' creation, by JJ. Best made a day ahead which is perfect for 'make ahead' Hors D'Oeuvres.
Provided by 2Bleu
Categories < 60 Mins
Time 45m
Yield 16 Hors D'Oeuvres
Number Of Ingredients 9
Steps:
- Mix all filling ingredients well. Spread filling over each tortilla, spreading to the edges. Tightly roll up tortillas to form a log. Wrap each tortilla securely with plastic wrap and chill for 30 minutes to set.
- Preheat oven to 400°F Place a sheet of parchment paper onto a baking sheet and set aside. Unwrap the rolls from the plastic wrap and trim off ends and discard (or eat). Slice the rolls into 8 slices.
- Cut bacon slices in half and wrap around each appetizer overlapping just a bit. Secure the bacon to the wraps with toothpicks going thru just to the other side (this also serves as holders to pick up the appetizers later). If the bacon slice does not go all the way around the roll, place the loose ends facing down onto the parchment paper.
- Bake for 30 minutes, until the bacon is crisp. Remove from the oven and arrange on a serving platter.
Nutrition Facts : Calories 74.1, Fat 3.6, SaturatedFat 1.4, Cholesterol 6.1, Sodium 160.1, Carbohydrate 8.1, Fiber 0.5, Sugar 0.7, Protein 2.2
JALAPENO-CHEDDAR JOHNNY CAKES
Provided by Food Network
Number Of Ingredients 8
Steps:
- Combine the dry ingredients in a stainless steel bowl. Combine the liquid ingredients in a separate bowl using a whisk. Pour the liquid ingredients into the dry ingredients and whisk together. Allow to rest for 30 minutes before cooking.
- When ready to cook stir in the jalapeno and cheddar cheese. Cook on a lightly oiled griddle or low sided pan. When the first side has cooked to a golden brown, flip and cook second side. Serve immediately.
JOHNNY JALAPENO'S MEXICAN CHEESEBAKE
ZanieMac of the McDaniel gang was craving a good cheesecake and asked Johnny if he could make one for the gang. Johnny's English was not so good and thought he asked him to make a cheese'bake'. Johnny did his best and came up with this recipe. Great served as an appetizer platter with Tostitos, tortilla chips, corn chip scoops, or even crackers.
Provided by 2Bleu
Categories < 60 Mins
Time 1h
Yield 16-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Place a pan of water about 1" deep on the bottom rack of your oven. To a 9" sprinform pan, coat with cold butter, being sure to seal the inside bottom (like calk). Place parchment paper to fit on bottom and around the side of the pan. Place in fridge to keep cool while making the filling.
- Filling: To a stand mixer, beat cream cheese until smooth. Add remaining filling ingredients and continue beating until mixed well and smooth.
- Pour batter into the springform pan. Bake for 25 minutes or until center is just about set.
- Cool on a wire rack for about 30 minutes. Then refrigerate for at least 4 hours but overnight is best. When ready to serve, remove sides of pan and continue with topping.
- Topping: (make just before serving) Spread sour cream over top and sides. In a medium bowl, mix remaining topping ingredients. Sprinkle over top. Serve with Scoops corn chips (or Tostitos, or Doritos).
Nutrition Facts : Calories 190.3, Fat 15.5, SaturatedFat 9, Cholesterol 69.2, Sodium 619.3, Carbohydrate 7.7, Fiber 1, Sugar 5.2, Protein 6
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