Southwest Cheesecake

Paula Coleman


I have changed the original recipe to suit my tastes. It is easy to make and so good. It you choose to set in the fridge overnight, I suggest taking it out of the fridge about 2 hours before serving so it will be a little softer to cut and eat with chips. ENJOY!!

pinch tips: How to Grate Cheese for Easy Clean Up





50 Min


45 Min


1 1/2 c
tortilla chips, finely crushed
5 Tbsp
butter or margarine, melted
2 pkg
8oz cream cheese, softened
1 pkg
taco seasoning mix
2 c
cheddar cheese, shredded
1 can(s)
4 oz green chilies, chopped/drained
1 lb
hamburger, browned and drained
1 can(s)
refried beans
1 tsp
1 tsp
chili powder
1 tsp
garlic powder
1 1/2 c
sour cream
lettuce, very finely chopped
black olives, chopped
tomatoes, chopped
green onions, chopped

Directions Step-By-Step

Stir crushed tortilla chips into melted butter. Press into bottom of a 9-inch spring form pan. Bake for 15 minutes at 325 degrees.
Beat cream cheese, eggs and taco seasoning with mixer. Stir in cheddar cheese and green chilies. Spread filling on top of crust and set aside.
Brown 1lb hamburger, drain. Add refried beans and mix together with hamburger. I also add 1 t each of cumin, chili powder and garlic powder to the meat mixture. Spread hamburger/bean mixture on top of cream cheese mixture. Place pan back in the oven for 30 minutes.
Spread sour cream over baked cheesecake and refrigerate 3 hrs or overnight. After releasing it from the spring form pan, top with a layer of salsa, lettuce, black olives, tomatoes and green onions. Serve with yellow corn tortilla chips.

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Non-Edible or Other
Regional Style: Southwestern