Southwest Appetizer Cheesecake
Elevate your appetizer game with this show-stopping Southwest Appetizer Cheesecake, a bold and savory twist on a classic dessert! Bursting with vibrant flavors inspired by the Southwest, this dish features a creamy, cheesy filling made from cream cheese, Monterey Jack, and sharp Cheddar, perfectly blended with zesty taco seasoning, green chilies, and sliced ripe olives. Baked atop a buttery panko breadcrumb crust and garnished with fresh cilantro and juicy diced tomatoes, this unique cheesecake is as visually stunning as it is delicious. Perfect for parties, game days, or any festive gathering, serve it with crispy tortilla chips for an irresistible combination of flavors and textures. Ready in under two hours (including chilling), this Southwest-inspired appetizer is guaranteed to be the star of your table!
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Recipe Information
Ingredients
- 16 oz Cream cheese
- 8 oz Shredded Monterey Jack cheese
- 8 oz Shredded sharp Cheddar cheese
- 1 cup Sour cream
- 4 oz Canned diced green chilies (drained)
- 2.25 oz Canned sliced ripe olives (drained)
- 1 packet Taco seasoning mix
- 3 pcs Large eggs
- 1 cup Panko breadcrumbs
- 4 tbsp Unsalted butter (melted)
- 2 tbsp Fresh cilantro (chopped, optional for garnish)
- 1 cup Diced tomatoes (optional for garnish)
- Tortilla chips (for serving)
Instructions
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
In a medium bowl, mix the panko breadcrumbs and melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
Add the shredded Monterey Jack cheese, shredded Cheddar cheese, and sour cream to the cream cheese mixture. Beat until well combined.
Stir in the diced green chilies, sliced ripe olives, and taco seasoning mix until evenly distributed.
Beat in the eggs, one at a time, mixing well after each addition.
Pour the cheese filling over the prepared crust, smoothing the top with a spatula.
Place the springform pan on the middle rack of the preheated oven and bake for 45–50 minutes, or until the center is set and firm to the touch.
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 2 hours to firm up before serving.
Before serving, run a knife around the edge of the cheesecake and carefully remove the sides of the springform pan.
Optional: garnish the top of the cheesecake with chopped fresh cilantro and diced tomatoes for added color and flavor.
Serve with tortilla chips for scooping. Enjoy your Southwest Appetizer Cheesecake!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 4.5 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 357 mg | 27% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 161 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.
