Southwest Cheesecake
A colorful, savory cheesecake with spicy green chiles, a crispy tortilla chip crust, and bold Southwest flavors. Topped with jalapeño mix, sour cream, tomatoes, black olives, and green onions, it’s a crowd-pleasing appetizer for parties and gatherings.
Equipment
- 1 9-inch springform pan For baking the cheesecake
- 1 Mixing Bowls Large and small bowls
- 1 Mixer Hand or stand mixer for filling
- 1 Oven Preheated to 350°F (175°C)
Ingredients
- 2 cups Crushed tortilla chips
- 2 tbsp Butter melted
- 24 oz Cream cheese softened
- 1.25 cups Shredded Colby cheese
- 8 oz Cottage cheese
- 4 Eggs large
- 4 oz Chopped green chile peppers
- 8 oz Jalapeño cheese dip
- 8 oz Sour cream
- 4 oz Sour cream for dollop
- 1 medium Tomato chopped
- 4 oz Sliced black olives
- 2 bunches Green onions chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Mix 2 cups of crushed tortilla chips with 2 tablespoons of melted butter. Press into the bottom of a 9-inch springform pan.
- Beat together cream cheese, Colby cheese, cottage cheese, eggs, and green chiles until smooth. Pour over crust.
- Bake for 1 hour or until the center is set and edges are golden.
- Remove from oven and let cool for 5 minutes.
- Mix jalapeño cheese dip and 8 oz sour cream. Spread on top and bake for another 10 minutes.
- Cool at room temperature for 4 hours or refrigerate overnight.
- Top with sour cream dollop, chopped tomatoes, black olives, and green onions. Slice and serve chilled or at room temperature.
Notes
- Make the cheesecake a day ahead and refrigerate to let flavors meld. Add garnishes just before serving for freshness.
- Serve with tortilla chips, crackers, or sliced baguette as a dip.
- For a spicier version, add 1–2 teaspoons of finely chopped fresh jalapeños to the filling.
- Store leftovers in the refrigerator for up to 3 days.