This Mexican cheesecake recipe is a savory crowd pleasing appetizer. It’s prepared in a springform pan like a cheesecake, it looks like a cheesecake, but its loaded up with everyone’s favorite Southwestern ingredients.
When most people hear the term “cheesecake,” they probably think of a sweet, decadent dessert. However, a savory version of this classic dish can be just as delicious, especially when it incorporates the bold flavors of Mexican cuisine.
This savory Mexican cheese cake appetizer is a great way to wow your guests with a unique and flavorful dish. It’s a perfect appetizer for a casual get-together.
And with just a few key ingredients like cream cheese, eggs, cheddar and Monterey Jack Cheese, the result is a savory and slightly spicy cheesecake that pairs perfectly with chips, crackers, or even fresh veggies.
What makes this appetizer so special is the way it combines the rich and creamy texture of a classic cheesecake with the bold and flavorful ingredients of Southwestern cuisine.
This recipe is easy to make, it’s unique, it’s a vegetarian Mexican appetizer and it’s a make-ahead appetizer that makes entertaining a breeze. Let’s take a look.
Ingredients You’ll Need
- Shredded Monterey Jack and Cheddar Cheese
- Cream Cheese
- Tortilla Chips
- Butter
- Chopped Chile Peppers
- Eggs
- Jalapeno Pepper
Ingredient Substitutions
- Cheese: Have fun with what cheeses you choose, just make sure that they’re good melting cheeses. Add a little more heat and use Pepper Jack Cheese. Muenster Cheese is also a good choice here, as it’s creamy and wonderful when melted.
- Chopped Chile Peppers: A 4-ounce can of chile peppers makes this a super easy recipe to make. Also try roasting a Poblano Pepper and then fine chopping it. It will add a unique layer of flavor.
- Jalapeno Pepper: If jalapenos are simply too spicy hot for you, substitute with a Poblano Pepper. Simply remove the stem and some of the inner membrane and chop just as you would a green bell pepper. And speaking of bell peppers, a green, red or orange bell pepper would make a good sub here. You’ll just be missing out on the Southwestern heat.
Topping Ingredients
I like to keep the toppings fairly simple as to not over power the creamy cheese base of the cheesecake. I’ve used:
- Black Olives
- Green Onions
- Cherry Tomatoes
- Cotija Cheese
Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.
More Topping Ideas
Without going overboard, consider:
- Chopped avocado
- A dollop of sour cream
- A dollop of Guacamole
- Fine shredded lettuce
- Pickled Red Onions
- or even some crumbled cooked Mexican chorizo.
Step by Step Instructions … It’s Easy.
- Step 1: Make the tortilla chip crust. Place the tortilla chips in a food processor and using the pulse feature, grind until rough chopped. Add the melted butter and pulse until combined.
- Step 2: Press the mixture into the bottom of a springform pan. Use your hands and a small glass bowl also work well. Sprinkle on a pinch of hot chile powder (optional). Bake for 325 degrees for 15 minutes.
- Step 3: In large bowl, blend room temperature cream cheese and eggs. A whisk works well here. The mixture doesn’t have to be completely smooth in texture. A few cream cheese lumps won’t compromise the end texture.
- Step 4: Using a large spoon fold in green chile pepper, jalapeno pepper, Cheddar and Monterey Jack cheese.
Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.
- Step 5: Poor the cream cheese mixture on top of the crumbs in the springform pan.
- Step 6: Using a spatula, carefully spread the mix over the tortilla chips crust. The crust will be a little loose, so go slow.
- Step 7: Bake 30 minutes. Do not overcook. Remove from oven and cool in pan 5 minutes. Run knife around inside edge and release the springform pan clip to remove sides from the cheesecake.
- Step 8: Garnish the Mexican cheesecake with toppings of your choice and serve with sturdy tortilla chips or crackers.
FAQ’s
That’s the beauty of this recipe. Mexican Cheesecake can be made up to a day in advance. Simply bake and then cover with plastic wrap and refrigerate until time to use. Before serving, let the cheesecake come to room temperature for about 30 minutes to one hour. Then sprinkle with the toppings of your choice.
Yes, once it baked, let cool then cover with plastic wrap and freeze. To serve, let the cheesecake thaw overnight in the refrigerator. When ready to serve, let the cheesecake come to room temperature for about 30 minutes to one hour. Then sprinkle with the toppings of your choice.
Storage
Store any leftovers in the refrigerator covered in plastic wrap. It will keep in the refrigerator for up to 4 – 5 days. If you’ve topped the cheesecake with chopped avocados, remove those, they simply won’t keep. To serve leftovers, simply let the cheesecake come to room temperature for about 30 minutes.
Tips for Success
- Allow about 1 hour for the cream cheese to come to room temperature. This will allow mixing to be much easier.
- This Mexican Cheesecake is very soft in texture, however, serve with sturdy tortilla chips for a better experience.
Chile Cheesecake, A Mexican Cheesecake Recipe
if you’re looking for a new and exciting way to enjoy cheesecake, why not give a savory Mexican cheese cake appetizer a try? With its bold and delicious flavors, it’s sure to become a new favorite in your repertoire of appetizers.
So gather some friends, whip up a batch, and enjoy the flavors of Mexico in every bite.
Related Recipes
- Buffalo Chicken Puff Pastry Pinwheels
- Guacamole Made in A Molcajete
- Mexican Meatballs with Queso Blanco
- Baked Cheese and Chorizo Empanadas
More Hot Cheese Appetizer Recipes
- Fresh Tomato Tart Recipe with Gruyere
- Cumin Spiced Gouda Cheese Fondue
- Queso Fundido al Tequila with Chorizo
And one of our favorites for this White Queso Recipe. A big bowl of tortilla chips never had it so good.
And if you’re looking for even more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of great finger food recipes including the most popular on my site for Mexican Shrimp Cocktail.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Chile Cheesecake, A Mexican Cheesecake Recipe
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
- Topping Options
- ¼ Cup sour cream or crumbled cotija cheese
- ⅛ cup chopped tomatoes
- ⅛ cup chopped green onions
- ⅛ cup sliced black olives
- ½ avocado chopped
Instructions
- Preheat oven to 325 degrees.
- Place the tortilla chips in a food processor and using the pulse feature, grind until rough chopped. Add the melted butter and pulse until combined.
- Using hands or the bottom of a small glass bowl, press the mixture into the bottom of a springform pan. Sprinkle on a pinch of hot chile powder (optional). Bake for 15 minutes.
- In large bowl, blend room temperature cream cheese and eggs. A whisk works well here. The mixture doesn't have to be completely smooth in texture. A few cream cheese lumps won't compromise the end texture.
- Using a large spoon fold in green chile pepper, jalapeno pepper, Cheddar and Monterey Jack cheese.
- Step 5: Poor the cream cheese mixture on top of the crumbs in the springform pan. Using a spatula, carefully spread the cream cheese mix over the tortilla chips crust. The crust will be a little loose, so go slow.
- Bake 30 minutes. Do not overcook. Remove from oven and cool in pan 5 minutes. Run knife around inside edge and release the springform pan clip to remove sides from the cheesecake.
- Let the cheesecake cool for about 10 minutes before adding toppings.
Notes
- Allow about 1 hour for the cream cheese to come to room temperature. This will allow mixing to be much easier.
- This Mexican Cheesecake is very soft in texture, however, serve with sturdy tortilla chips for a better experience.
Nutrition
Mexican Cheesecake …It’s What’s for a crowd pleasing appetizer
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
What a cool idea! Looks like a great party all around. Now pass the Cheetos!
I’ll arm wrestle you for them! Love my Cheetos.
This 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.
Ortega brand was what I bought at Safeway. They were much more flavorful than the plain.
Oh 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.
Thanks Cathy.
Now 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!
Me either. It caught my attention and just had to be made! And devoured! Thanks for stopping by Simone
Savory cheesecake…. how could you go wrong???
Looks like you had a great night.. good food.. good wine.. good company.. nothing better!
That’s exactly what we had, good food, wine and company. I love our wine nights.
I 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!
Thanks Joanne! You must try this one. Have plenty of tortilla chips on hand. It’s addicting.
Fabulous blog you have here. Love this recipe, I’m a new subscriber.
Thanks Lanni.
What 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!
Those Cheetos are a tradition, and it’s so funny how they pair with any wine we serve. 🙂
Jaw on floor….I am so blown away by this. I want to pour chili on it too, does that make me a heathen?
I want to pour chili on it too. Signed your fellow heathen.
Yum! Everything looks so good! Cute puppy too! 🙂
Thanks Jane. That’s my little Chili.
That looks like a fun cheesecake. I could sure see making this the next time we need to bring an appetizer to party.
What a wonderful appetizer for spring and summer! Love all of those southwest flavors. So pretty too!
Thanks 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.
Absolutely 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
Thanks Sam. Wish you were here too! I’d break out a really good bottle of wine. 🙂
MMMMM . . . 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!
As 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. 🙂
What a unique recipe Lea Ann! I’m sure it must be devoured at your wine tastings to everyone’s delight.
Thanks Toni. There was a little sliver left over. 🙂
This 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!
Karen, 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. 🙂
You guys sure know how to party. Your chile cheeses cake sounds awesome and is such a unique idea – must try it.
Yup, you’ve got to try it. And Larry, you know you’re always invited to that party.
I 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!
Let me know how you like it Rhonda.
Oh, 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.
We 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.
Boy that looks amazing! Who woulda thought??
And why didn’t I think of it in the first place. 🙂