Best Southwestern Cheesecake Recipes

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

Ingredients

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.

SOUTHWESTERN CHEESECAKE

Southwestern Cheesecake image

This savory cheesecake has a tortilla chip crust, is flavored with chilies and a colby cheese blend and is topped with colorful vegetables.

Provided by My Food and Family

Categories Meal Recipes

Time 5h

Yield Makes 50 servings.

Number Of Ingredients 11

Ingredients

1 cup finely crushed tortilla chips
3 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 eggs
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses
1 can (4 oz.) chopped green chiles, drained
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chopped yellow or orange pepper
1/2 cup green onion slices
1/3 cup chopped tomatoes
1/4 cup sliced pitted black olives

Steps:

Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crushed chips and butter; press firmly onto bottom of pan. Bake 15 minutes; set aside.
Beat cream cheese and eggs in large bowl with electric mixer on medium speed until well blended. Add shredded cheese and chilies; mix well. Pour over crust.
Bake 30 minutes or until center is almost set. Spread sour cream over cheesecake. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with remaining ingredients just before serving. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 70, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

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

Ingredients

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!