Ingredients Weight Measure
Buttery-flavored crackers 40 ea.
Butter, melted 1 oz. 4 Tbsp.
Cream cheese 1 lb. 2 cups
Eggs 2 ea.
Salt 1-1/2 tsp.
White pepper pinch
TABASCO® brand Original Red Sauce 1-1/2 Tbsp.
TABASCO® brand Habanero Sauce 1-1/2 tsp.
Sugar 1 tsp.
Onion, minced 2 Tbsp.
Garlic, minced 3 cloves
Lime juice, fresh 1 Tbsp.
Fajita seasoning 2 Tbsp.
Cheddar cheese, shredded 4 oz.
Chunky salsa, prepared 6 oz.


  1. For crust, place crackers in food processor. Crush crackers to fine crumbs. Mix with the melted butter. Press mixture into the bottom of a 9" springform pan.
  2. In a mixer with paddle attachment, cream the cream cheese. Add eggs; scrape bowl. Add salt, pepper, TABASCO® Original Red Sauce, TABASCO® Habanero Pepper Sauce, sugar, onions, garlic, lime juice and fajita seasoning. Combine until smooth. Stir in by hand the cheddar cheese and salsa until combined. Spoon mixture into prepared crust.
  3. Bake at 325°F for about 1 hour or until firm and lightly brown on top. Allow to cool on wire rack. Once cool; remove the ring of the springform pan. Cool cheesecake overnight. Serve with a variety of crackers.

Yield: 12-20 servings