• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Appetizers and Beverages > Chile Cheese Cake, A Mexican Cheesecake Recipe

    Chile Cheese Cake, A Mexican Cheesecake Recipe

    Published: May 19, 2012 · Modified: Dec 12, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Mexican Cheesecake Recipe

    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.

    Mexican cheesecake topped with avocado and tomato and surrounded by white corn chips.

    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.

    Mexican Cheesecake topped with tomatoes and avocado and surrounded by white corn tortilla chips

    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 its original form first. The only thing I added that the recipe didn’t suggest was chopped avocados.  You’ll find the full recipe below.

    Mexican cheesecake recipe topped with chopped avocado and tomatoes and surrounded by white corn tortilla chips

    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.

    Chile Cheesecake, A Mexican Cheesecake Recipe

    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.
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer Recipes
    Cuisine: Mexican
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    resting time: 5 minutes
    Total Time: 55 minutes
    Servings: 12
    Calories: 314kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 Cup crushed tortilla 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:
    • 1/8 cup chopped tomatoes
    • 1/8 cup chopped green onions
    • 1/8 cup sliced black olives
    • 1/2 avocado chopped
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    Serve this Mexican cheesecake at room temperature. Store any leftovers in the refrigerator for 3-4 days.

    Nutrition

    Calories: 314kcal | Carbohydrates: 10g | Protein: 9g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 385mg | Potassium: 155mg | Fiber: 2g | Sugar: 2g | Vitamin A: 872IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Mexican Cheesecake …It’s What’s for a crowd pleasing appetizer

    More Hot Cheese Appetizer Recipes

    • Baked 3 Cheese Appetizer with Pesto
    • Fresh Tomato Tart Recipe with Gruyere
    • Cumin Spiced Gouda Cheese Fondue
    • Queso Fundido al Tequila with Chorizo

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    More Appetizer and Cocktail Recipes

    • How To Make The Best Micheladas
    • Bacon Jalapeno Cheese Ball Recipe
    • Quick Easy Jalapeno Artichoke Dip
    • Refreshing Halibut Ceviche Veracruz

    Reader Interactions

    Comments

    1. Chelsea Duran says

      July 11, 2012 at 11:57 am

      This 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!

      Reply
      • Lea Ann says

        July 12, 2012 at 6:15 am

        You most certainly can! Thanks for stopping by.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

    Reader's Favorites

    • Thick and Chunky Blue Cheese Dressing Recipe
    • Savory Oven Roasted Cast Iron Skillet Potatoes
    • Broccoli Cheez Whiz Rice Casserole
    • Crispy Baked Wings in Santa Fe Sauce

    Soups & Stews

    • Sherried Black Bean And Ham Soup
    • Easy Turkey Lentil Soup with Barley
    • Jacques Pepin’s Beef Stew In Red Wine
    • Creamy Southwestern Chicken Soup

    Taco Tuesday

    Super Bowl Game Day Recipe Ideas

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • Key Lime Pie Recipe – No Bake
    • Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    • 140
    723 shares
    723 shares