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mexican cheesecake

(1 rating)
jwcooper avatar
Recipe by
Jolayne Cooper
@jwcooper
Americus, GA

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 rating)
yield 20 serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For mexican cheesecake

  • 1 c
    butter crackers, crushed
  • 1/2 c
    butter, melted
  • 16 oz
    cream cheese, softened
  • 1 pkg
    taco seasoning mix
  • 3
    eggs
  • 2 c
    shredded cheddar cheese (8 oz.)
  • 1 can
    (4.5 oz) chopped green chilies, undrained
  • 1 c
    sour cream
  • crackers, if desired

How To Make mexican cheesecake

  • 1
    Preheat 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.
  • 2
    Mix 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.
  • 3
    Bake 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.
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