Best Southwest Cheesecake Recipes

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SOUTHWEST APPETIZER CHEESECAKE



Southwest Appetizer Cheesecake image

This has to be the Cadillac of all savory cheesecakes. It has such elegant presentation and is so versatile that it is as comfortable at a wedding reception as it is for a BBQ! This is worth it's weight in gold!

Provided by FLUFFSTER

Categories     Savory Pies

Time 2h10m

Yield 10-12 serving(s)

Number Of Ingredients 12

plain tortilla chips or nacho cheese flavored tortilla chips
2 tablespoons margarine, melted
1 cup cottage cheese
3 (8 ounce) packages cream cheese, softened
4 eggs
2 1/2 cups shredded sharp cheddar cheese
1 (4 ounce) can chopped green chilies, well drained
1 (8 ounce) container sour cream
1 (8 ounce) container jalapeno cheddar cheese dip (I use Frito-Lay)
1 cup chopped tomato
1/2 cup green onion, chopped
1/4 cup sliced sliced pitted black olives

Steps:

  • Place tortilla chips in a large Ziploc bag.
  • Finely crush chips with mallet or rolling pin to measure 2/3 cup.
  • Preheat oven to 325 degrees.
  • Combine crushed chips and margarine; press onto bottom of 9-inch springform pan.
  • Bake 15 minutes.
  • Meanwhile, process cottage cheese in processor or blender until smooth.
  • Beat cream cheese and cottage cheese in large bowl with and electric mixer on med. speed until well blended.
  • Add eggs, 1 at a time, mixing well after each addition.
  • Stir in cheddar cheese and chilies.
  • Pour mixture over baked crust.
  • Return to oven; bake 60 minutes.
  • Combine sour cream and dip in small bowl; mix thoroughly.
  • Remove cheesecake from oven and carefully pour sour cream mixture evenly over top.
  • Return cheesecake to oven; bake 10 minutes more.
  • Remove cheesecake from oven.
  • Let stand at room temperature to cool slightly.
  • Loosen cake from rim of pan; cool completely before removing rim.
  • Refrigerate cheesecake until ready to serve.
  • Just before serving, top with the tomatoes, green onions and olives.
  • Cut into wedges to serve.
  • Note: The 8 oz. cans of jalepeño cheddar dip are found, usually, on the rack in front of the tortilla chips, and potato chips.

SOUTHWEST APPETIZER CHEESECAKE



Southwest Appetizer Cheesecake image

This is a beautiful appetizer, and always a crowd pleaser. Spread this cake on crackers or serve with corn chips.

Provided by Stephanie Fenley Garcia

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 5h50m

Yield 20

Number Of Ingredients 13

2 cups crushed tortilla chips
2 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1 ¼ cups shredded Colby cheese
8 ounces cottage cheese
4 eggs
4 ounces chopped green chile peppers
8 ounces jalapeno cheese dip
8 ounces sour cream
1 tomato, chopped
4 ounces sour cream
2 (2 ounce) cans sliced black olives
2 bunches green onions, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine crushed tortilla chips and melted butter in a small mixing bowl. Press mixture into a 9-inch springform pan to form the crust.
  • In a large mixing bowl, combine cream cheese, Colby-Jack cheese, cottage cheese, eggs and green chile peppers. Spread this mixture evenly into the crust.
  • Bake for 1 hour. When finished baking, remove cake from oven and let cool 5 minutes.
  • Combine the jalapeno dip and 8 ounces sour cream in a small mixing bowl. Spread this mixture over the cheesecake to cover any cracks. Return to cake the oven and bake 10 minutes.
  • Remove the cake from the oven and let it cool for at least 4 hours. When cooled, dollop remaining sour cream on top of the cake (in the center). Arrange the tomatoes, black olives, and green onions around the sour cream in concentric circles.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 7.8 g, Cholesterol 94.2 mg, Fat 23.3 g, Fiber 1.1 g, Protein 8.9 g, SaturatedFat 13.9 g, Sodium 383.9 mg, Sugar 1.6 g

SOUTHWEST CHEESECAKE



Southwest Cheesecake image

I often serve this recipe as an appetizer before a Mexican dinner. It is great if you have a diabetic in the family.-Lori Walton, Stuttgart, Arkansas

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 20-24 appetizer servings.

Number Of Ingredients 8

2 packages (8 ounces each) cream cheese, softened
2 cups shredded cheddar cheese
2 cups sour cream
1-1/2 envelopes taco seasoning
3 large eggs, lightly beaten
1 can (4 ounces) chopped green chilies, drained
2/3 cup salsa
Tortilla chips

Steps:

  • In a large bowl, beat cheeses until fluffy. Stir in 1 cup sour cream and taco seasoning. Add eggs; beat on low speed just until combined. Fold in chilies. Pour into a greased 9-in. springform pan. Place on a baking sheet., Bake at 350° for 35-40 minutes or until center is almost set. Remove from oven; let stand for 10 minutes (leave oven on). Spoon remaining sour cream over top of filling. Bake 5 minutes loner. Cool completely on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Place on serving plate. Top with salsa. Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts :

SOUTHWEST COWBOY CHEESECAKE



Southwest Cowboy Cheesecake image

Make and share this Southwest Cowboy Cheesecake recipe from Food.com.

Provided by Mr. Bill in TN

Categories     Cheese

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

1 1/2 cups crumbled tortilla chips
3 tablespoons butter
16 ounces cream cheese
2 large eggs
1/4 teaspoon salt
8 ounces cheddar cheese, shredded
4 ounces green chilies, chopped
1 cup sour cream
2 tablespoons taco seasoning
1/2 cup red bell pepper, diced
1/2 cup yellow pepper, diced
1/2 cup green pepper, diced
1/2 cup tomatoes, diced & drained
1/2 cup black olives, chopped
1/2 cup green olives, chopped
1/2 cup scallion, chopped
1 salsa, of your choice

Steps:

  • Preheat oven to 325F.
  • Combine the crushed chips and butter and press into a 9" springform pan.
  • Bake 15 minutes.
  • Set aside to cool.
  • In large mixing bowl, whip cream cheese until fluffy.
  • Beat in the salt and eggs, one at a time until smooth.
  • Fold in the shredded cheese and green chilies.
  • Pour into the prepared crust and bake for 30 minutes.
  • Combine the sour cream and taco seasoning and pour over the hot cheesecake.
  • Cool to room temperature and then refrigerate overnight.
  • Just before serving, garnish decoratively with the diced and chopped vegetables.
  • A spiral pattern works nicely.
  • Serve with accompanying salsa.

Nutrition Facts : Calories 304.3, Fat 27.9, SaturatedFat 17, Cholesterol 112.7, Sodium 370.9, Carbohydrate 5, Fiber 0.8, Sugar 1.5, Protein 9.8

SASSY SOUTHWEST CHEESECAKE



Sassy Southwest Cheesecake image

Make and share this Sassy Southwest Cheesecake recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Tex Mex

Time 1h5m

Yield 25 appetizers, 25 serving(s)

Number Of Ingredients 12

1 1/2 cups finely crushed blue tortilla chips
1/4 cup butter, softened
2 (8 ounce) packages cream cheese, softened
2 cups shredded monterey jack cheese
1/4 teaspoon salt
3 (8 ounce) containers sour cream, divided
3 large eggs
1 cup thick & chunky salsa
1 (4 ounce) can chopped green chilies, drained
1 cup guacamole (thawed if frozen)
1 medium tomatoes, seeded and diced
tortilla chips or cracker

Steps:

  • Combine crushed tortilla chips and 1/4 cup softened butter, and press into bottom of a lightly greased 9-inch springform pan.
  • Bake at 350° for 12 minutes. Cool in pan on a wire rack.
  • Beat cream cheese, shredded cheese, and salt at medium speed with an electric mixer 3 minutes or until fluffy. Add 1 container sour cream, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in salsa and chiles. Pour over prepared crust.
  • Bake at 350° for 40 minutes or until center is almost set. Remove pan from oven; let stand 10 minutes on a wire rack. Gently run a knife around edge of pan to loosen sides. Remove sides of pan; let cheesecake cool completely.
  • Stir together remaining 2 containers sour cream until smooth; spread evenly over top of cooled cheesecake. Cover and chill at least 3 hours or up to 1 day. Spread evenly with guacamole; sprinkle with diced tomatoes before serving. Serve with tortilla chips.

SOUTHWEST CHEESECAKE



Southwest Cheesecake image

I have changed the original recipe to suit my tastes. It is easy to make and so good. It you choose to set in the fridge overnight, I suggest taking it out of the fridge about 2 hours before serving so it will be a little softer to cut and eat with chips. ENJOY!!

Provided by Paula Coleman

Categories     Cheese Appetizers

Time 1h35m

Number Of Ingredients 18

1 1/2 c tortilla chips, finely crushed
5 Tbsp butter or margarine, melted
2 pkg 8oz cream cheese, softened
2 eggs
1 pkg taco seasoning mix
2 c cheddar cheese, shredded
1 can(s) 4 oz green chilies, chopped/drained
1 lb hamburger, browned and drained
1 can(s) refried beans
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1 1/2 c sour cream
salsa
lettuce, very finely chopped
black olives, chopped
tomatoes, chopped
green onions, chopped

Steps:

  • 1. Stir crushed tortilla chips into melted butter. Press into bottom of a 9-inch spring form pan. Bake for 15 minutes at 325 degrees.
  • 2. Beat cream cheese, eggs and taco seasoning with mixer. Stir in cheddar cheese and green chilies. Spread filling on top of crust and set aside.
  • 3. Brown 1lb hamburger, drain. Add refried beans and mix together with hamburger. I also add 1 t each of cumin, chili powder and garlic powder to the meat mixture. Spread hamburger/bean mixture on top of cream cheese mixture. Place pan back in the oven for 30 minutes.
  • 4. Spread sour cream over baked cheesecake and refrigerate 3 hrs or overnight. After releasing it from the spring form pan, top with a layer of salsa, lettuce, black olives, tomatoes and green onions. Serve with yellow corn tortilla chips.

SOUTHWEST CHEESECAKE



Southwest Cheesecake image

This is a quick and easy appetizer to prepare for a crowd. It will easily serve 50.

Provided by Martha Williams

Categories     Cheese Appetizers

Time 1h

Number Of Ingredients 8

2-8 oz cream cheese, softened
2 c cheddar cheese, shredded
2 c dairy sour cream, divided
1 1/2 pkg taco seasoning
3 eggs, room temperature
1-4oz can(s) chopped green chilies, drained
2/3 c salsa, chunky
1 bag tortilla chips

Steps:

  • 1. Combine cheeses; beat until fluffy. Stir in 1 cup of sour cream and taco seasoning. Beat in eggs, one at a time. Fold in chilies. Pour into 9-inch spring-form pan.
  • 2. Bake at 350 degrees for 35-40 minutes or until center is just firm. Remove from oven and cool 10 minutes. Spoon remaining sour cream over top of cake. Return to oven for 5 minutes.
  • 3. Cool completely on wire rack. Refrigerate, covered, overnight. Remove from pan. Place on serving plate. Top with salsa. Serve with tortilla chips.

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