Jalapeño Cheesecake 

Prep Time: 30 minutes | Cook Time: 60 minutes



  • For the Crust
  • 35 ritz crackers
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 3 T melted butter
  • For the Filling
  • 3 8-oz packages cream cheese, softened
  • 7 jalapeños, deseeded and chopped finely
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup sour cream
  • For the Topping
  • 1 cup sour cream
  • 2 Tbsp lemon juice
  • 2 Tbsp sugar
  • 6 bacon, cooked and crumbled


For the Crust

Preheat your oven to 350ºF. In a food processor add the ritz crackers and pulse until the crackers are in small crumbs. Add in the cheese, bacon and melted butter and pulse until crumbs are moist.

Press the crumbs into a 9-inch springform pan, using a measuring cup to press into a uniform bottom and up the sides. Bake 10 minutes and let cool.

For the Filling

Using a hand mixer or your KitchenAid, whip the cream cheese with a paddle attachment until light and fluffy. Add in the sour cream and mix until combined. Add eggs one at a time, mixing well between each addition. Fold in jalapeños.

Pour the mixture into the crust and smooth. Bake from 1 hour.

For the Topping

While the cheesecake bakes, stir together the sour cream, lemon and sugar. Once the cheesecake has baked an hour, remove from oven and pour the topping onto the cheesecake. Let bake 10-15 minutes more.

Once the time is up and cheesecake is slightly set, turn off the oven and crack the oven door open. Let the cheesecake cool for about two hours in the oven.


Remove the cheesecake from the oven and place in the fridge to chill overnight. Before serving top with chopped bacon and serve.


Use gloves when cutting up jalapeños to prevent accidentally touching your eyes or face.

You can also prepare the cheesecake filling in a food processor.

Perfect Pairing

Serve this cheesecake alongside some Perfect Guacamole to make it a party.