Southwestern Cheesecake
Bold, zesty, and utterly unique, Southwestern Cheesecake is the perfect fusion of creamy decadence and spicy flair. This savory cheesecake features a buttery crust made from crushed tortilla chips, paired with a rich filling of cream cheese, sharp cheddar, sour cream, and fiery jalapeños, balanced by the earthy warmth of cumin and paprika. Baked to perfection in a water bath to ensure a smooth, crack-free texture, this dish is a culinary masterpiece that stands out as an appetizer or party centerpiece. Garnished with fresh cilantro and served alongside tangy salsa, Southwestern Cheesecake surprises the palate with every bite, making it an unforgettable twist on traditional cheesecake. Ideal for entertaining, this recipe is sure to impress guests with its bold flavors and Southwestern-inspired charm.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Crushed tortilla chips
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Sour cream
- 1.5 cups Shredded sharp cheddar cheese
- 4 ounces Canned diced green chilies, drained
- 1 medium Jalapeño, finely chopped (seeds removed for less heat)
- 3 large Eggs
- 2 tablespoons All-purpose flour
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh cilantro (optional for garnish)
- 1 cup Salsa (for serving)
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
In a medium bowl, mix the crushed tortilla chips and melted butter until the mixture resembles damp sand. Press it evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the sour cream and continue to mix until well combined.
Stir in the shredded cheddar cheese, green chilies, and chopped jalapeño until evenly distributed.
In a separate small bowl, whisk together the eggs, flour, cumin, paprika, salt, and black pepper until smooth. Slowly add this mixture to the cream cheese mixture and beat until fully incorporated.
Pour the cheesecake batter over the prepared crust, spreading it out evenly with a spatula.
Place the springform pan in a large roasting pan. Fill the roasting pan with enough hot water to come about halfway up the sides of the springform pan, creating a water bath. This will help prevent cracks.
Carefully transfer the roasting pan to the preheated oven and bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight.
Before serving, release the cheesecake from the springform pan and garnish with chopped cilantro, if desired. Serve with salsa on the side for dipping.
Nutrition Facts
Calories |
3824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.3 g | 430% | |
| Saturated Fat | 198.4 g | 992% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1481 mg | 494% | |
| Sodium | 6527 mg | 284% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 47.9 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2207 mg | 170% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1716 mg | 37% | |
*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.
