Jalapeno Cheesecake Savory
Indulge in a bold twist on traditional cheesecake with this Jalapeno Cheesecake Savory recipe—a rich and creamy appetizer that’s perfect for spice lovers! Featuring a buttery cracker crust, a luscious blend of cream cheese and sharp cheddar, and the zesty kick of finely diced jalapenos, this baked savory cheesecake is a unique showstopper for any gathering. Balanced with hints of Parmesan, garlic, and paprika, it delivers big flavor in every bite while maintaining a smooth, velvety texture. Topped with fresh cilantro and optional jalapeno slices for a vibrant garnish, this irresistible dish makes a crowd-pleasing appetizer or a standout addition to any buffet table. Whether served as a cold snack or party centerpiece, this savory jalapeno cheesecake sets itself apart with its effortless blend of creamy decadence and spicy flair.
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Recipe Information
Ingredients
- 1.5 cups Crackers (e.g., Ritz or savory crackers)
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Sour cream
- 1 cup Shredded sharp cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 3 medium Jalapenos, finely diced (seeds removed for less heat)
- 3 pieces Large eggs
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 3 slices Fresh jalapeno slices (optional for garnish)
Instructions
Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
In a food processor, blend the crackers into fine crumbs. Mix the crumbs with the melted butter until the texture resembles wet sand.
Press the crumb mixture into the bottom of the springform pan to form an even crust. Use the back of a spoon or a flat-bottomed cup to press it firmly. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add the sour cream, shredded cheddar cheese, Parmesan, garlic powder, paprika, salt, and black pepper. Mix until well combined.
Fold the finely diced jalapenos into the cream cheese mixture.
Add the eggs one at a time, mixing on low speed until just incorporated. Avoid overmixing.
Pour the cream cheese mixture over the prepared crust, spreading it into an even layer.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 15 minutes to prevent cracking.
Remove the cheesecake from the oven and run a knife around the edges to loosen it. Allow it to cool to room temperature before refrigerating for at least 4 hours or overnight.
Before serving, garnish with chopped cilantro and optional fresh jalapeno slices for an extra pop of flavor and presentation.
Slice and serve cold as a savory appetizer or side dish. Enjoy!
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 65% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 7.3 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 265 mg | 20% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
