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Jalapeno Popper Chorizo Cheesecake

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Jalapeno Popper Chorizo Cheesecake

Get ready for a culinary adventure that will challenge everything you thought you knew about cheesecake! This isn't your grandma's dessert - it's a bold, spicy, and utterly irresistible fusion of Mexican-inspired flavors that transforms the classic cheesecake into a savory sensation. Imagine a creamy, cheese-packed masterpiece with the fiery kick of jalapenos and the rich, smoky essence of chorizo, all nestled on a perfectly crisp breadcrumb crust. This recipe is about to become your new obsession, guaranteed to impress at parties, game nights, or whenever you're craving something extraordinary.

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Mexican
Serves: 8 servings

Ingredients

  1. 1 cup chorizo, cooked
  2. 8 oz cream cheese, softened
  3. 1 cup shredded cheddar cheese
  4. 1/2 cup sour cream
  5. 1/4 cup jalapenos, diced
  6. 1/2 cup breadcrumbs
  7. 1 tbsp olive oil
  8. 1 tsp garlic powder
  9. 1 tsp onion powder
  10. Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch springform pan with cooking spray.
  2. In a skillet, cook the chorizo over medium heat until fully browned and crispy, breaking it into small crumbles. Drain excess fat and set aside to cool.
  3. In a large mixing bowl, combine softened cream cheese, sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth and well-blended.
  4. Fold in the cooked chorizo and diced jalapenos into the cheese mixture, ensuring even distribution.
  5. In a separate small bowl, mix breadcrumbs with olive oil to create a moistened crumb base.
  6. Press the breadcrumb mixture evenly into the bottom of the prepared springform pan, creating a firm base.
  7. Pour the cheese and chorizo mixture over the breadcrumb crust, smoothing the top with a spatula.
  8. Bake in the preheated oven for 40-45 minutes, or until the cheesecake is set and slightly golden on top.
  9. Remove from oven and let cool at room temperature for 15-20 minutes before releasing from springform pan.
  10. Garnish with additional diced jalapenos or chopped fresh herbs if desired. Slice and serve warm or at room temperature.

Tips

  1. Chorizo Selection: Choose a high-quality, well-seasoned chorizo for maximum flavor impact. Drain excess fat thoroughly to prevent a greasy texture.
  2. Cheese Temperature Matters: Ensure cream cheese is truly softened at room temperature for the smoothest, lump-free mixture.
  3. Jalapeno Heat Control: Remove seeds for a milder version, or keep them for extra spice. Always wear gloves when handling hot peppers.
  4. Breadcrumb Base Trick: Toast breadcrumbs slightly before mixing with olive oil for an enhanced, nutty flavor and crispier crust.
  5. Avoid Overcooking: Watch your cheesecake closely in the final minutes. It should be set but still slightly jiggly in the center.
  6. Cooling is Crucial: Allow the cheesecake to cool gradually to prevent cracking and help it set properly.
  7. Serving Suggestions: Pair with a cool, creamy dip or fresh salsa to balance the rich, spicy flavors.

Nutrition Facts

Calories: 350kcal

Carbohydrates: 8g

Protein: 18g

Fat: 28g

Saturated Fat: 13g

Cholesterol: 75mg

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