Southwest Cheesecake

★★★★★ 1 Review
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By Paula Coleman
from Topeka, KS

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!!

serves 10-12
prep time 50 Min
cook time 45 Min


  •   1 1/2 c
    tortilla chips, finely crushed
  •   5 Tbsp
    butter or margarine, melted
  •   2 pkg
    8oz cream cheese, softened
  •   2
  •   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

How To Make

  • 1
    Stir crushed tortilla chips into melted butter. Press into bottom of a 9-inch spring form pan. Bake for 15 minutes at 325 degrees.
  • 2
    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.
  • 3
    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.
  • 4
    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.

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