Cheddar Chili Cheesecake
Elevate your appetizer game with this show-stopping Cheddar Chili Cheesecake—a savory twist on the classic dessert! With its buttery, crushed cracker crust and creamy filling infused with sharp cheddar, diced green chilies, and a punchy blend of spices like chili powder and smoked paprika, this unique creation is the perfect balance of rich, cheesy decadence and bold, zesty heat. Baked to perfection and garnished with fresh cilantro and spicy jalapeño slices (if desired), this dish is a guaranteed crowd-pleaser for parties, potlucks, or any occasion calling for a little culinary adventure. Ready in just over an hour, but best served chilled, this savory cheesecake is the ultimate make-ahead appetizer that’s as visually stunning as it is delicious. Keywords: cheddar chili cheesecake, savory cheesecake recipe, spicy appetizer, cheddar green chili recipe.
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Recipe Information
Ingredients
- 1.5 cups crushed butter crackers
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 2 cups sharp cheddar cheese, shredded
- 1 cup sour cream
- 3 whole large eggs
- 1 cup diced green chilies, drained
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons garlic powder
- 0.25 teaspoons salt
- 6 slices jalapeño slices (optional, for garnish)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
In a medium bowl, combine the crushed butter crackers with melted butter. Mix until the texture resembles wet sand.
Press the cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese with a hand or stand mixer until smooth and creamy, about 2 minutes.
Add the shredded cheddar cheese, sour cream, eggs, diced green chilies, chili powder, smoked paprika, garlic powder, and salt to the bowl. Mix until all ingredients are thoroughly combined.
Pour the filling over the prepared crust and smooth the top with a spatula for an even layer.
Place the springform pan onto a baking sheet to catch any drips, and bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake rest inside with the door slightly ajar for 15 minutes. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
Before serving, run a knife around the edge of the pan to release the cheesecake, then remove the springform ring.
Garnish with jalapeño slices and fresh cilantro if desired, then slice and serve. Enjoy the savory decadence of your Cheddar Chili Cheesecake!
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 6.1 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 320 mg | 25% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 188 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
