Cheddar-Chili Cheesecake

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1/4 cup (1 oz) shredded sharp Cheddar cheese
3 (8 oz) packages cream cheese, softened
12 thin slices cooked ham, diced and divided
1 (10-oz) block sharp Cheddar cheese, shredded
5 green onions, chopped
3 large eggs
2 small jalapeno peppers, minced
1 clove garlic, minced
1 cup sour cream
2 Tbsp milk
Crackers

Instructions:

Stir together breadcrumbs and 1/4 cup shredded cheese. Sprinkle on the bottom of a buttered 9-inch springform pan.

Beat cream cheese at medium speed with an electric mixer. Add half of ham, shredded cheese, and next 6 ingredients, beating at low speed until well blended. Pour half of cheese mixture into prepared pan. Top with remaining ham. Pour remaining cheese mixture over ham.

Bake at 325° for 1 hour or until center is set. Let stand 30 minutes. Gently run a knife around the edge of cheesecake, and release sides. Serve slightly warm or at room temperature with crackers.

Makes 18 to 20 servings.

Southern Living, NOVEMBER 2002