Mexican Cheesecake

Jolayne Cooper


I was looking for a savory cheesecake to make for a party appetizer. I came across this one on a food blog called Tablespoon. It looked interesting, so I decided to try it. We liked it. My husband likes the savory cheesecakes better than the sweet ones. I am a sucker for sweet, but this was pretty good served with crackers. Everyone liked it and it went fast. I did change the crust to one of crackers, rather than pastry, so this one posted has that change from the blog recipe.

★★★★★ 1 vote
20 Min
40 Min


1 c
butter crackers, crushed
1/2 c
butter, melted
16 oz
cream cheese, softened
1 pkg
taco seasoning mix
2 c
shredded cheddar cheese (8 oz.)
1 can(s)
(4.5 oz) chopped green chilies, undrained
1 c
sour cream
crackers, if desired

How to Make Mexican Cheesecake


  • 1Preheat oven to 350 degrees. Mix crackers and butter together and press into the bottom of a 9" springform pan. Bake for 8-10 minutes, just until it begins to brown. Cool slightly.
  • 2Mix cream cheese and seasoning mix in large bowl. Add eggs, one at a time, mixing well after each addition, but not overbeating. Stir in Cheddar cheese and chiles. Pour over crust.
  • 3Bake about 40 minutes or until center is almost set. Immediatey spread with sour cream. Bake 5 minutes. Cool at room temperature. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.

Printable Recipe Card

About Mexican Cheesecake

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #cheesecake, #savory