Jalapeno Cheesecake (Savory)

Total Time
Prep 15 mins
Cook 0 mins

This delightful appetizer can also be made using mango chutney instead of the jalapeno jelly. Any pepper jelly will work with this recipe. Serve with water crackers.


  1. Mix first four ingredients together with half of the jelly in a food processor or with an electric beater.
  2. Pour mixture into greased 6- inch springform pan.
  3. Bake at 350 degrees for 35 minutes.
  4. Cool completely and remove from pan.
  5. Heat remaining jelly and pour over top of cheesecake.


Most Helpful

An easy appetizer that is sure to wow guests. I have had this recipe for years and not tried. Not yours per se, but one exactly like this but half the ingredients. I used a medium jalapeno/lime jelly, and baked it off in a pie pan instead of a springform. A 6" springform pan will never hold all this recipe, the 9" pie pan barely did.

Due to the medium jelly, it was sweeter than I expected and not hot at all. It was very good.

Tugar357 October 04, 2011

I made this for a New Years party and while the taste was excellent and everyone liked it a lot, it really didn't hold together very well. I wonder if really finely grating the cheddar would have helped (I used the larger holes on my cheese grater) or if it needed to bake longer. I've now got a bowl of gooey, soupy leftover cheesecake, which still tastes fab but doesn't look so good. I used a locally produced hot pepper jelly which was quite tasty. Also used a 7-inch springform and I think a 6-inch pan would have been too small (I didn't have one that size) because it rose up pretty close to the top after it baked. I did share the recipe with another party guest as she liked the flavor so much. Thanks for the recipe!

flower7 January 07, 2008

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