Best Southwest Cowboy Cheesecake Recipes

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SOUTHWESTERN CHEESECAKE



Southwestern Cheesecake image

This is great appetizer cheesecake. Feeds a bunch. Serve it with tortilla chips and celery sticks. Cook time includes chill time.

Provided by pines506

Categories     Mexican

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 cup finely crushed tortilla chips
2 tablespoons margarine, melted
2 (8 ounce) packages cream cheese, softened
2 eggs
1 (8 ounce) package shredded colby-monterey jack cheese
1 (4 ounce) can chopped green chilies, drained
1 cup sour cream
1 cup orange bell peppers or 1 cup red bell pepper (or a combo of all 3)
1/2 cup chopped green onion
1/4 cup sliced black olives
1/3 cup chopped tomato

Steps:

  • Preheat oven to 325.
  • Stir together chips and margarine and press into a 9-inch springform pan.
  • Bake for 15 minutes.
  • Beatg cream cheese and eggs in large bowl at medium speed until well blended.
  • Stir in the co-jack cheese and the chilis and pour over crust.
  • Bake for 30 minutes.
  • Cool completely.
  • Spread sour cream over cheese cake and sprinkle on toppings.
  • Chill 1-2 hours.
  • Remove from cake pan after chilling.
  • Let sit out to"soften" a little or you'll break your tortilla chips!
  • before serving.
  • Serve on platter surrounded by tortilla chips and celery sticks.

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

SOUTHWESTERN CHEESECAKE



Southwestern Cheesecake image

Feeds a bunch and easily customizable. Serve with tortilla chips or celery/carrot sticks. Cook time includes minimum chill time.

Provided by Diane Rodriguez

Categories     Cheese Appetizers

Time 2h5m

Number Of Ingredients 11

1 c finely crushed tortilla chips
2 Tbsp butter, melted
2 pkg cream cheese (8 oz. each)
2 large eggs
8 oz package shredded colby-monterey jack cheese
4 oz can chopped green chilis, drained
1 c sour cream
1 c chopped bell peppers (combo of yellow, orange, red)
1/2 c chopped green onion
1/4 c sliced black olives
1/3 c chopped tomato

Steps:

  • 1. Preheat oven to 325F. Stir together crushed chips and butter, and press into a 9-inch spring form pan.
  • 2. Bake for 15 minutes.
  • 3. While the crust is baking, beat cream cheese and eggs in a large bowl at medium speed until well blended.
  • 4. Stir in co-jack cheese and the chilis and pour over crust. Bake for 30 minutes. Cool completely.
  • 5. Spread sour cream over cheesecake and sprinkle with the toppings. Chill 1-2 hours.
  • 6. Remove cheesecake from pan after chilling. Let sit a bit before serving or you will break your chips!

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 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.

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