Chile Cheesecake, A Mexican Cheesecake Recipe

Savory Mexican Cheesecake Appetizer on a blue Le Creuset platter.

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.

Course Appetizer Recipes

Cuisine Mexican

Prep Time 20

Cook Time 30

resting time 5

Total Time 55

Servings

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
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

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

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.

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