-CRUST-
1 pk Graham crackers; powdered 1/8 c Brown sugar
4 tb Butter
CHEESECAKE
32 oz Cream cheese 1 ts Vanila
1/8 c Brown sugar 4 Eggs; large
3/4 c Sugar 1/4 ts Ginger
1 1/8 c Sour cream 1/4 ts Cinnamon
1/4 c Flour 3 Jalepenos; medium size
TOPPING
1/2 c Sour cream 2 Eggs; large
1/8 c Sugar
Combine all crust ingredients; press into the bottom of a 10 inch
spring form pan; bake for 10 minutes at 350f; cool
Beat the cream cheese and sour cream until smooth; add all other
cheese cake ingredients slowly, beating after each addition until
smooth; pour onto crust; bake 1 hour at 225f.
Combine all topping ingredients; whip to a froth; pour over
cheesecake; bake 15 minutes at 300f.
Cool slowly; chill before serving
Garnish with whipped topping or fruit as desired.
NOTE:
It is supposed to be a little mushy when done rather than solid
like most cheesecakes, however if you prefer a “normal”
cheesecake raise the temp about 25 degrees and cook a little
longer. The original recipe called for serving warmed (nuked),
I like it chilled with “Union Grill Strawberry Sauce” on top
Yields
1 servings