Green Chile Cheesecake
Elevate your appetizer game with this bold and savory Green Chile Cheesecake that combines creamy textures with a spicy kick. Perfectly balancing rich cream cheese, sharp cheddar, and roasted green chiles, this unique dish bakes to perfection atop a crisp tortilla chip crust infused with buttery goodness. Aromatic spices like cumin and garlic powder add depth, while optional garnishes of fresh cilantro and green onions lend a fresh pop of color and flavor. Served cold or at room temperature, this cheesecake is the ultimate crowd-pleasing dip when paired with tortilla chips or crunchy veggie sticks. Easy to prepare and irresistibly satisfying, it’s the perfect fusion of Southwest-inspired flavors and creamy indulgence.
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Recipe Information
Ingredients
- 16 oz cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1 cup roasted and diced green chiles
- 3 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 1 cup crushed tortilla chips
- 4 tablespoons butter, melted
- 2 tablespoons sliced green onions (optional, for garnish)
- 2 tablespoons chopped cilantro (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C).
In a medium-sized bowl, combine the crushed tortilla chips and melted butter. Mix until evenly coated.
Press the tortilla chip mixture evenly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy using a hand or stand mixer.
Add the shredded cheddar cheese, sour cream, and diced green chiles to the cream cheese mixture. Mix until well combined.
Add the eggs one at a time, beating on low speed after each addition until incorporated.
Stir in the garlic powder, cumin, salt, and pepper until evenly distributed.
Pour the cheese mixture over the prepared crust, spreading it out evenly.
Place the springform pan on the middle rack of the preheated oven and bake for 45–50 minutes, or until the center is just set (it should have a slight jiggle).
Remove the cheesecake from the oven and allow it to cool for 10 minutes inside the pan. Then, run a knife around the edges to loosen it.
Let the cheesecake cool completely at room temperature before transferring it to the refrigerator to chill for at least 3 hours, preferably overnight, to set firmly.
Before serving, garnish the top with sliced green onions and chopped cilantro, if desired.
Serve the Green Chile Cheesecake cold or at room temperature with tortilla chips or vegetable sticks for dipping.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 4.0 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 263 mg | 20% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 130 mg | 3% | |
*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.
