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


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.

About this Recipe

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