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Sassy Southwest Cheesecake
At a Glance
- Prep
- 15 minutes
- Cook
- 52 minutes
- Total
- 1 hr 5 min
- Yield
- 25.00 appetizers, serving(s)
Categories
- Cheesecake
Cuisine
- Southwestern
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 25. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Sassy Southwest Cheesecake brings together 1 1/2 cups finely crushed blue tortilla chips, 1/4 cup butter, softened, 2 (8 ounce) packages cream cheese, softened in a practical dish for home cooking. It takes about 1 hr 5 min to prepare and cook. It makes approximately 25 servings.
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Ingredients
- 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
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Instructions
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.
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