- 20 minutes
- 1 hour
This is a cheesecake with a slight bite to it. It is not too spicy and the pineapple adds a bit of sweetness to every bite. It is a light cheesecake with a pretzel crust. I used all Food Lion brands whenever Food Lion brands were available. I had made a pineapple cream cheese dip one day and had quite a bit left over and did not know what to do with it. I started adding a few things here and there and that is how I came up with this recipe.
- Preheat oven to 350. Put the pretzels in a food processor or chopper and chop till very fine. Put pretzels in a bowl with the sugar. Melt the butter and pour over pretzels and mix very well. This is your crust. Put the pretzel mixture into an 8 inch spring pan and press mixture into bottom of pan and up the sides a little.
- Put all ingredients EXCEPT the peppers into a food processor ( you can use an electric mixer ) mix everything together very well till mixture is nice and smooth. Stir in the chopped jalapenos and pour mixture into spring pan. Bake for one hour or till toothpick inserted in middle comes out clean.