Crust:
2 c. graham cracker crumbs
1/2 c. pecans
1/2 c. sugar
1 stick butter, at room temperature
Combine the graham cracker crumb, pecans and sugar in a food processor and pulse until smooth. Add the butter and mix well until combined. Line the bottom and sides of a springform pan with the crumb mixture.
Filling:
1 1/2 lbs. Cream cheese
1/2 c. sugar
1 T. lemon juice
1 tsp. Vanilla
3 eggs
1 jalapeno, seeded and coarsely chopped
Preheat oven to 350 degree. Combine the cream cheese, sugar, lemon juice and vanilla in a food processor until smooth. Add the eggs and jalapeno and process until well blended. Pour into the crumb lined pan. Bake for 1 hour and remove from oven. The top of the cheesecake will have shallow cracks.
Glaze:
1 c. sour cream
1 T. sugar
1 T. lemon juice
Mix together the sour cream, sugar and lemon juice. Spoon the glaze over the top of the cheesecake and bake an additional 15-20 minutes. Remove from the oven, cool completely at room temperature and then chill for several hours in the refrigerator. Serve with warm Jalapeno Sauce. Serves 12.
|
