Savory Santa Fe Cheesecake
Dive into bold Southwestern flavors with this Savory Santa Fe Cheesecake—a show-stopping appetizer that’s sure to impress at your next gathering! This unique twist on the classic cheesecake features a crispy tortilla chip crust layered with a rich, creamy filling of cream cheese, cheddar, Monterey Jack, and sour cream, expertly seasoned with chili powder, cumin, and a burst of fresh lime juice. Loaded with diced green chilies, red bell pepper, and fresh cilantro, this savory masterpiece strikes the perfect balance of creamy, zesty, and smoky. Serve it chilled with tortilla chips or fresh veggies for dipping, and watch your guests savor every bite of this unexpectedly delightful dish. Perfect for parties, potlucks, or a festive game-day snack, this savory cheesecake is a must-try for lovers of Southwestern cuisine.
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Recipe Information
Ingredients
- 1.5 cups crushed tortilla chips
- 4 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 3 large eggs
- 1 4-ounce can canned diced green chilies, drained
- 1 half diced red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon minced garlic
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 2 teaspoons fresh lime juice
Instructions
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
In a medium bowl, mix the crushed tortilla chips and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan to form a crust. Set aside.
In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Add the shredded cheddar cheese, shredded Monterey Jack cheese, and sour cream. Beat until the ingredients are fully incorporated.
Add the eggs one at a time, beating well after each addition until smooth.
Stir in the diced green chilies, diced red bell pepper, ground cumin, chili powder, minced garlic, chopped cilantro, salt, and fresh lime juice. Mix until evenly distributed.
Pour the cheesecake mixture over the prepared crust, spreading it evenly.
Bake in the preheated oven for 50 minutes, or until the center is just set and slightly jiggly. Do not overbake.
Remove the cheesecake from the oven and allow it to cool to room temperature in the pan on a wire rack.
Refrigerate the cooled cheesecake for at least 4 hours or overnight to fully set before serving.
Release the cheesecake from the springform pan and garnish with additional chopped cilantro or a dollop of sour cream, if desired. Serve with tortilla chips or fresh vegetables for dipping.
Nutrition Facts
Calories |
4825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 435.4 g | 558% | |
| Saturated Fat | 254.8 g | 1274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1771 mg | 590% | |
| Sodium | 7405 mg | 322% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 45.9 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2798 mg | 215% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1414 mg | 30% | |
*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.
