You can make this recipe in a baking pan and cut traditional bars, or make them in individual glass ramekins, jars or custard cups for an especially nice presentation.

The recipe is from Melissa’s The Great Pepper Cookbook, the ultimate guide to choosing and cooking with peppers.
 
 
RECIPE: MARGARITA CHILE CHEESECAKE BARS

Ingredients For 16 Bars Or 8 Four-Ounce Custard Cups/Jars

Margarita Chile Cheesecake for Cinco de MayoPhoto courtesy Melissa’s.

Preparation

1. PREHEAT the oven to 350°F. Place the graham cracker crumbs, butter and chile in a food processor; pulse until coarse and crumbly, about 2 minutes.

2. TRANSFER the graham cracker mixture to a 13 x 9-inch baking dish and press to evenly cover the bottom of dish. Bake until golden brown, about 12-15 minutes. Cool.

3. COMBINE the Margarita mix in a bowl combine with the sugar, cornstarch, zest and cream cheese. Whisk in the eggs until completely incorporated. Pour over the crust; bake until top browns slightly, about 30 minutes.

4. COOL completely in the pan and cut into 16 bars, Top with whipped cream, lime wheels or peel curls and extra ground chile.

To Make In Ramekins Or Jars

You can make eight individual four-ounce portions.

1. MAKE the crust as instructed above. Place 1 and 1/2 tablespoons of crust in each jar and press down. Do not pre-bake.

2. MAKE the filling as instructed above, but fill each jar leaving a 1/2 inch space from the top.

3. PLACE the jars on a cookie sheet and bake for 20-25 minutes, or until set. Remove from the oven, cool completely and top with the garnishes.

ABOUT CASCABEL CHILES

Cascabels are large round chiles, which ripen to a bright red, dark red or brownish red. It has moderate heat.

The name means “rattle,” which refers to the sound the seeds make when a dried chile is shaken, as well as the round shape.

You can substitue ancho, chipotle or guajillo chiles.

Check out the different chile types in our Chile Glossary