Chile cheesecake, a Mexican cheesecake recipe. It’s prepared in a springform pan like a cheesecake, it looks like a cheesecake, but its loaded up with southwestern ingredients, this appetizer served with tortilla chips is a unique and wonderful crowd pleasing recipe.
For our May wine tasting party we chose a wonderful Italian Wine to sample. One of these days I’m actually going to plan ahead and serve an appetizer that pairs with the wine, but when this recipe caught my eye I threw all food/wine pairing rules out the window and grabbed my springform pan.
A Mexican cheesecake made with all things Southwestern? What a great idea. And it was an easy fix.
For the crust, I used my food processor with the plastic blade to crush up some corn chips and mixed them with melted butter. Pressed into a cheesecake spring form pan and baked a few minutes before adding all the cheesy ingredients on top. Loved this idea.
The cheesecake uses two 8-ounce blocks of cream cheese, and Colby and Monterey Jack creamed with two eggs. I think the key to the flavor of this is the can of fire roasted chopped chile peppers. The smoky flavor really shined. Don’t grab just any old can of chopped peppers. And even better yet, if you have a stash of frozen roasted Hatch Chile peppers, please use those.
And topped with tomatoes, green onions and avocados, we loved this. My imagination ran wild on variations to this recipe, but I wanted to try it in it’s original form first. The only thing I added that the recipe didn’t suggest was chopped avocados. You’ll find the full recipe below.
With usual suspects, Dan and Teri, Tom and Kathy, let’s look at the line up of food.
I thought this was the best thing on the table. Teri brought some incredibly flavored sun-dried tomatoes swimming in olive oil and served with some of the best ciabatta bread, I l-o-v-e- loved it.
I mean just look at it.
She also plated some creamy Gorgonzola, honey infused goat cheese, poached figs, quince marmalade, served with crostinis and balsamic glaze.
The obligatory Cheetos in crystal, this time accompanied by a candy jar full of peanut M&M’s.
The red wine a 2003 Montefalco Sagrantino. Sagrantino di Montefalco is the name given to Italian wines made with 100% Sagrantino grapes in and around the comune of Montefalco in the Province of Perugia, Umbria.
For the white wine, Tom and Kathy brought a Chateau St. Jean Fume Blanc.
Chile Cheesecake, A Mexican Cheesecake Recipe
I hope you give this Mexican Cheesecake Recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite Mexican Cheesecake recipe, let me know, I’d love to give it a try.
More Hot Cheese Appetizer Recipes
- Baked 3 Cheese Appetizer with Pesto
- Fresh Tomato Tart Recipe with Gruyere
- Cumin Spiced Gouda Cheese Fondue
Chile cheesecake, a Mexican cheesecake recipe. It's prepared in a springform pan like a cheesecake, it looks like a cheesecake, but its loaded up with southwestern ingredients, this appetizer served with tortilla chips is a unique and wonderful crowd pleasing recipe.
- 1 Cup crushed ortilla chips
- 3 Tablespoons butter melted
- 16 ounces cream cheese room temperature
- 2 eggs
- 4 ounces fire roasted diced green chiles
- 1 fresh jalapeno cored, seeded and diced
- 4 ounces Colby cheese shredded
- 4 ounces Monterey Jack cheese shredded
- 1/4 Cup sour cream
- For topping:
- chopped tomatoes
- chopped green onions
- sliced black olives
- chopped avocado
- Preheat oven to 325 degrees. In medium bowl, combine crushed tortilla chips and butter. Press into bottom of a 9-inch spring form pan. Bake 15 minutes, remove from oven, leaving oven on.
- In large bowl, blend cream cheese and eggs. Add green chiles, jalapeno, Colby and Monterey Jack. Pour over crust and bake 30 minutes. Do not overcook. Remove from oven and cool in pan 5 minutes. Run knife around inside edge and remove sides from pan. Spread sour cream over top and decorate with tomatoes, green onions, olives and avocado. Serve with tortilla chips.
Mexican Cheesecake …It’s What’s for a crowd pleasing appetizer
Nancy says
May 19, 2012 at 4:24 pmBoy that looks amazing! Who woulda thought??
Lea Ann says
May 20, 2012 at 6:26 amAnd why didn’t I think of it in the first place. 🙂
Karen says
May 19, 2012 at 6:45 pmOh, I love savory cheesecakes. It sure looks like you had a lot of good food and I’m sure had a good time! Is this something you do regularly? I have a cheesecake recipe: Bleu Cheese Cheescake. It is SO good. The base is crushed up cheez-its.. I’ll email it to you.
Lea Ann says
May 20, 2012 at 6:26 amWe have our little wine time gathering once a month. Just a little group of us that enjoy and appreciate wine. It’s an appetizer event on a Wed. night right after work. Love your blue cheese cheez-its reicpe. Yes, please mail it. I’d love to see what that’s all about.
Rhonda says
May 19, 2012 at 8:07 pmI love this, what a unique appetizer. I’m a fan of anything cheese! I also love cheese cake and Southwestern flavors…it’s a homerun for me! I’ll be making this for my next get together!
Lea Ann says
May 20, 2012 at 6:24 amLet me know how you like it Rhonda.
Larry says
May 20, 2012 at 5:58 amYou guys sure know how to party. Your chile cheeses cake sounds awesome and is such a unique idea – must try it.
Lea Ann says
May 20, 2012 at 6:24 amYup, you’ve got to try it. And Larry, you know you’re always invited to that party.
Karen Harris says
May 20, 2012 at 6:16 amThis looks amazing. I have a savory cheesecake recipe that calls for bleu and feta and we love it, but this looks like such a refreshing change. I can’t wait to give it a try. By the way, you have such an adorable dog. Love that face!
Lea Ann says
May 20, 2012 at 6:23 amKaren, I’d love that recipe for that blue and feta cheesecake. This is the first recipe I’ve seen that wasn’t a dessert cake. Yes, little Chili is adorable. He’s my baby. 🙂
Toni @ Boulder Locavore says
May 20, 2012 at 8:06 amWhat a unique recipe Lea Ann! I’m sure it must be devoured at your wine tastings to everyone’s delight.
Lea Ann says
May 20, 2012 at 10:07 amThanks Toni. There was a little sliver left over. 🙂
Vickie says
May 20, 2012 at 8:42 amMMMMM . . . I am having a party in a couple of weeks with a Mexican ish-esque menu . . . this is going in the pile of recipes. Wonderful! Love the photos, too. Those olive oil drenched tomatoes with ciabatta look so delicious – I would have camped out in front of that one. And little Chili is looking pray-shus as always!
Lea Ann says
May 20, 2012 at 10:09 amAs I said, those sun-dried tomatoes were UNbelievable! They came from a restaurant, and I’d love to get the recipe. I think just lots of Italian flavors. But the bread was moist … chewy crust. Loved it. That little Chili is a pray-shus little guy. 🙂
Sam @ My Carolina Kitchen says
May 20, 2012 at 1:00 pmAbsolutely a great idea Lea Ann and a wonderful way to use a the pan you normally stock for cheese cake.Wish we were there.
Sam
Lea Ann says
May 20, 2012 at 1:52 pmThanks Sam. Wish you were here too! I’d break out a really good bottle of wine. 🙂
Susan says
May 20, 2012 at 1:06 pmWhat a wonderful appetizer for spring and summer! Love all of those southwest flavors. So pretty too!
Lea Ann says
May 20, 2012 at 1:53 pmThanks Susan. Like I said, I’m already plotting on how to spice it up a bit. Maybe some chipotle peppers next time. Which would also add some color.
Dave says
May 20, 2012 at 1:53 pmThat looks like a fun cheesecake. I could sure see making this the next time we need to bring an appetizer to party.
Jane says
May 20, 2012 at 2:37 pmYum! Everything looks so good! Cute puppy too! 🙂
Lea Ann says
May 21, 2012 at 7:24 amThanks Jane. That’s my little Chili.
Chris says
May 20, 2012 at 3:52 pmJaw on floor….I am so blown away by this. I want to pour chili on it too, does that make me a heathen?
Lea Ann says
May 21, 2012 at 7:27 amI want to pour chili on it too. Signed your fellow heathen.
Barbara says
May 21, 2012 at 5:53 amWhat a party! I love your Chili Cheescake…what a super appetizer. Definitely going to save that recipe. And Teri had some yummy eats on that table as well. The sun dried tomatoes looked delish and the platter was loaded with goodies.
Had to smile at the Cheetos!
Lea Ann says
May 21, 2012 at 7:28 amThose Cheetos are a tradition, and it’s so funny how they pair with any wine we serve. 🙂
Lanni says
May 21, 2012 at 10:48 amFabulous blog you have here. Love this recipe, I’m a new subscriber.
Lea Ann says
May 22, 2012 at 6:45 amThanks Lanni.
Joanne says
May 22, 2012 at 5:48 amI definitely need more savory cheesecake in my life! This looks amazing!
Also, I need to respond to your emails! I don’t know what is up with that PR rep. I’ll try emailing her once again and see if I can elicit a response!
Lea Ann says
May 22, 2012 at 6:46 amThanks Joanne! You must try this one. Have plenty of tortilla chips on hand. It’s addicting.
Jenn's Food Journey says
May 22, 2012 at 6:36 amSavory cheesecake…. how could you go wrong???
Looks like you had a great night.. good food.. good wine.. good company.. nothing better!
Lea Ann says
May 22, 2012 at 6:47 amThat’s exactly what we had, good food, wine and company. I love our wine nights.
Simone says
May 23, 2012 at 1:50 pmNow that is something I hadn’t seen before; savory cheesecake! But what a brilliant idea too and the rest of the meal looks pretty amazing too!
Lea Ann says
May 24, 2012 at 4:22 pmMe either. It caught my attention and just had to be made! And devoured! Thanks for stopping by Simone
Cathy at Wives with Knives says
May 24, 2012 at 5:50 pmOh my gosh, that cheesecake looks fantastic, Lea Ann. The entire menu is mouthwatering. This will be on my menu at my next family get together.
Lea Ann says
May 27, 2012 at 6:06 amThanks Cathy.
Karen (Back Road Journal) says
May 25, 2012 at 8:33 amThis sounds like a terrific appetizer. I’m going to have to look for the fire roasted chilies…I’m sure they add to the overall flavor.
Lea Ann says
May 27, 2012 at 6:06 amOrtega brand was what I bought at Safeway. They were much more flavorful than the plain.
Greg says
May 28, 2012 at 2:17 pmWhat a cool idea! Looks like a great party all around. Now pass the Cheetos!
Lea Ann says
May 28, 2012 at 3:15 pmI’ll arm wrestle you for them! Love my Cheetos.
Chelsea Duran says
July 11, 2012 at 11:57 amThis cheesecake looks incredible!
We’d love to share this recipe and one of your photos on a blog I help manage for Purple Cowboy Wines (purplecowboy.com). Could we use one of the cheesecake photos with your permission? We would link directly back to this post and include your website in the post.
Thanks for your help Lea Ann!
Lea Ann says
July 12, 2012 at 6:15 amYou most certainly can! Thanks for stopping by.