Friday, January 13, 2012

Prize-winning Datil Pepper Feisty Fiesta Cheesecake

Stella Brown
When Hot Shot Bakery in St. Augustine, FL, announced a Spicy Holiday Heat recipe contest, Stella Brown had the perfect entry. Everyone else thought so too and she won.

Stella Brown’s Datil Pepper Feisty Fiesta Cheesecake

2 8-ounce packages of cream cheese
2 cups shredded sharp cheddar cheese
2 cups sour cream (divided)
1 package taco seasoning mix
3 eggs, room temperature
1 TBS. Datil Pepper 2nd Degree Burn Sauce
2/3 cups salsa
1 package blue corn chips with flax seeds

 Heat oven to 350.

Combine cream cheese and shredded cheese in large bowl. Beat until fluffy.
Stir in 1 cup sour cream and taco seasoning mix.

Add eggs one at a time and mix well. Fold in datil pepper sauce and pour into a 9” spring form pan.

Bake 35-40 minutes or until center is firm. Remove from oven and cool for ten minutes.

Spoon remaining sour cream over cheese and bake 5 minutes longer. Cool completely. Cover and refrigerate several hours.

Before serving, remove sides of spring form pan and top with salsa.
Serve with taco chips or blue corn chips.

Note from Stella: This is a recipe that can be served easily. The recipe has been developed over many years; I have substituted the datil pepper sauce for a feisty taste. It looks attractive and can also be served sliced with chips. It freezes well so it can be made in advance!

Note from me: You could substitute another hot sauce, but make it a datil pepper one.

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