Recipes Desserts Cakes Cheesecake Recipes Jalapeno Lime Cheesecake 4.4 (16) 14 Reviews 4 Photos 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! Submitted by Jamie Justice Yost Published on June 18, 2020 Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 20 mins Cook Time: 1 hr 10 mins Additional Time: 4 hrs Total Time: 5 hrs 30 mins Servings: 8 Yield: 1 9-inch cheesecake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 2 cups graham cracker crumbs ½ cup butter, melted 3 (8 ounce) packages cream cheese, softened ¾ cup white sugar ¾ cup sour cream 3 eggs at room temperature 1 tablespoon all-purpose flour 1 teaspoon vanilla extract ½ cup fresh lime juice 1 jalapeno pepper, seeded and minced Directions 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. Cook's Note: Always wear protective gloves when working with hot peppers. I Made It Print Nutrition Facts (per serving) 639 Calories 49g Fat 40g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 639 % Daily Value * Total Fat 49g 63% Saturated Fat 30g 148% Cholesterol 202mg 67% Sodium 496mg 22% Total Carbohydrate 40g 15% Dietary Fiber 1g 3% Total Sugars 26g Protein 11g 22% Vitamin C 6mg 6% Calcium 113mg 9% Iron 2mg 12% Potassium 212mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.