Ingredients Jump to Instructions ↓

  1. 4 tablespoons melted butter

  2. 1/2 cup graham cracker crumbs

  3. 10 red jalapenos, thinly sliced

  4. 1 cup sugar

  5. 1 cup water

  6. 2 pounds cream cheese , softened

  7. 1 1/4 cups superfine sugar

  8. 2 large eggs

  9. 2 large egg yolks

  10. 2 teaspoons pure vanilla extract

  11. 1/2 cup heavy cream

  12. 1/4 cup sour cream

  13. 1 small lemon , zested

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325 degrees F. For the crust: Butter the bottom of a 9-inch spring form pan with some of the melted butter. In a small bowl, toss remaining butter with the graham cracker crumbs. Sprinkle the bottom of the pan with the crumbs. Wrap the outside and bottom of the pan in a large piece of foil. (This is to prevent water from seeping through during the baking.) For the Candied Jalapenos: In a small saucepan , combine jalapenos, sugar, and water. Simmer until jalapenos are softened, about 20 minutes. Drain , reserving the jalapenos and syrup separately. Cover the crust with the drained jalapenos. Set aside. For the Cheesecake Batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the cheese with the sugar until light and smooth. Add the eggs 1 at a time, scraping down the bowl between additions. Add remaining ingredients, including the reserved syrup, and mix until combined. Pour batter over jalapenos. Place pan inside a roasting pan. Add hot water to come halfway up the sides of the spring form pan. Bake until cheesecake is just set, but still a little wobbly in the center, about 1 hour. Cool and refrigerate until completely set, at least several hours, up to overnight.


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