As if Jalapeno Poppers by themselves weren’t yummy enough, we’ve gone and turned them into a “jalapeno popper cheesecake” appetizer!  A perfect addition to your next tailgating party!  This was absolutely tasty! I left out the meat and served this with pita chips, pita bread, and a bunch of different artisan crackers. Paired really well with a few craft beers and white wines!

Crust:
1 ½ tbsp. Butter, melted, divided
¼ Cup finely grated cheddar cheese
¼ Cup Fine breadcrumbs, toasted

Filling:
1 cup chopped bacon, cooked crispy, divided
1 cup chopped, cooked bacon
16 oz.  cream cheese, room temp. (1 ½ pkg)
¾ lb Sharp cheddar, grated
1 cup Cottage cheese
¾ c Chopped green onion
4 Eggs, lightly beaten
3 tbsp. Jalapeno pepper, seeded, finely chopped
2 tbsp. Milk
1 Garlic clove, chopped

Put it all together:

  1. Preheat oven to 325. Butter 9″ spring form pan with ½ tbsp. melted butter.
  2. Mix breadcrumbs, remaining melted butter, and 1/4 cup cheddar.
  3. Sprinkle mixture into pan, turning to coat. Refrigerate.
  4. Place ½ cup cooked bacon, cream cheese, cheddar cheese, garlic, milk, and cottage cheese into a blender and blend till smooth.
  5. Put the mixture into a large bowl and stir in the jalapeno peppers, remaining bacon, green onions, and eggs till well combined.
  6. Pour the batter into prepared pan.
  7. Set pan on a baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with the oven door ajar.
  8. Transfer cheesecake to rack. Remove sides of pan.
  9. Cool to room temperature before serving.
  10. Top with sliced of jalapeno peppers, sour cream, and more bacon!
  11. Serve with tortilla chips.

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