Southwestern Cheesecake

Diane Rodriguez


Feeds a bunch and easily customizable. Serve with tortilla chips or celery/carrot sticks. Cook time includes minimum chill time.

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20 Min
1 Hr 45 Min


1 c
finely crushed tortilla chips
2 Tbsp
butter, melted
2 pkg
cream cheese (8 oz. each)
2 large
8 oz
package shredded colby-monterey jack cheese
4 oz
can chopped green chilis, drained
1 c
sour cream
1 c
chopped bell peppers (combo of yellow, orange, red)
1/2 c
chopped green onion
1/4 c
sliced black olives
1/3 c
chopped tomato


1Preheat oven to 325F. Stir together crushed chips and butter, and press into a 9-inch spring form pan.
2Bake for 15 minutes.
3While the crust is baking, beat cream cheese and eggs in a large bowl at medium speed until well blended.
4Stir in co-jack cheese and the chilis and pour over crust. Bake for 30 minutes. Cool completely.
5Spread sour cream over cheesecake and sprinkle with the toppings. Chill 1-2 hours.
6Remove cheesecake from pan after chilling. Let sit a bit before serving or you will break your chips!

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: Southwestern