Ingredients Weight Measure
Graham cracker crumbs 1-3/4 cups
Butter, melted 1/2 cup

Cheesecake Filling

Ingredients Weight Measure
Cream cheese, softened 32 oz.
Sugar 1-1/2 cups
Flour 2-1/2 Tbsp.
Whole eggs 4 ea.
Egg yolk 1 ea.
Vanilla extract 1/2 tsp.
TABASCO® brand Original Red Sauce 2 Tbsp.


Ingredients Weight Measure
Water 4 cups
Sugar 4 cups
TABASCO® brand Green Jalapeño Pepper Sauce 4 Tbsp.
Tequila 1 cup
Honey 2 cups
Limes, juiced 4 ea.


Ingredients Weight Measure
Flour tortillas, fresh 12 ea.
Powdered sugar 1/2 cup


  1. To make Crust, mix graham cracker crumbs and melted butter in a bowl until well blended. Press mixture into a springform pan and set aside.
  2. To make Cheesecake Filling, preheat oven to 450°F. Beat cream cheese, sugar and flour with an electric mixer until smooth. Add eggs and yolk, one at a time, then vanilla and TABASCO® Original Red Sauce, beating on low speed until each ingredient is incorporated and scraping bowl between additions. Place springform pan onto baking sheet to prevent drips in the oven. Pour filling into crust and bake in middle of oven 10 minutes. Reduce temperature to 200°F and bake for 50 minutes or until cake is firm. Run knife around top edge of cake. Let cool completely, about 6 hours.
  3. To make Glaze, dissolve sugar in water over medium heat. Whisk in remaining ingredients. Cook over low heat until reduced to a syrup.
  4. To make Garnish, cut fresh tortillas into strips. Fry until crispy and golden brown. Remove to paper towel to drain. Generously dust tortilla strips with powdered sugar.
  5. Pour warm glaze (not hot) over cheesecake and let come to room temperature. Serve with dusted tortilla strips.

Yield: 12 servings