By Kelly Bogard
I don’t know about you, but I’m a huge fan of cheesecake. I can’t remember ever having one that I didn’t like. And I can’t think of a better time to make one either.
Because it’s National Dairy Month! From ice cream to grilled cheese, dairy lovers can rejoice that there’s a whole month to celebrate it’s creamy goodness. This week’s recipe is rich and creamy with a secret edge. It’s a little bit spicy, too. And when the sweet and savory combine, it makes for an exciting dessert.
For Jalapeño Popper Cheesecake, you will need…
1-14.4 oz. box graham crackers
6 strips of bacon
2 jalapenos, seeded and diced
3 lb. cream cheese, softened
1/2 lb. butter, melted
2 c. sugar, divided
1 c. pecan
2 tbsp. lemon juice
2 tsp. vanilla extract
This is a Texas twist on a classic recipe. Because in Texas, we like things with a little bit of heat.
Preheat your oven to 350 degrees. Then fry the bacon until crisp. Once it’s done cooking, remove it from the pan to cool. Then add the diced jalapenos to the bacon grease and cook until tender. When they are cooked, move them to a lined plate to cool and remove excess grease.
Turn your attention to the crust. Combine the graham crackers, pecans, one cup of sugar and four strips of bacon in a food processor. Pulse the mixture until everything is broken down. Then stir in the melted butter.
Place the lined and filled pan into a larger baking dish and add water to the larger dish so it comes up about half way on the pan. This is a water bath and will help your cheesecake cook through. Bake in the bath for one hour.
Once cooked, let the cake cool completely. Then cover and refrigerate overnight or for at least six hours. Before serving, top with the remaining bacon crumbles and maybe even some fresh strawberries or strawberry sauce.
Dairy is an important part of Texas agriculture and a well balanced diet. Let’s celebrate with a special cheesecake full of it. From all of us at Texas Table Top, enjoy!