Tex Mex Cheese Cake
Experience a bold fusion of flavors with this Tex Mex Cheese Cake, a savory twist on the classic dessert that’s perfect for any fiesta or game day spread. Featuring a crunchy, buttery tortilla chip crust and a luscious filling made with cream cheese, sharp cheddar, and Monterey Jack, this dish is elevated with zesty jalapeños, green onions, and a medley of Tex-Mex spices like cumin and chili powder. Baked to golden perfection, it’s topped with optional fresh cilantro and juicy diced tomatoes for a vibrant finish. This show-stopping appetizer is easy to prepare in under 1.5 hours and serves as a versatile crowd-pleaser—slice it up warm or at room temperature for a flavorful snack that will wow your guests.
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Recipe Information
Ingredients
- 2 cups crushed tortilla chips
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1.5 cups cheddar cheese, shredded
- 1.5 cups Monterey Jack cheese, shredded
- 3 large eggs
- 1 cup sour cream
- 2 jalapeño peppers, seeded and finely diced
- 2 green onions, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup diced tomatoes (optional, for garnish)
Instructions
Preheat the oven to 325°F (165°C).
Grease a 9-inch springform pan lightly with cooking spray and set it aside.
In a medium bowl, combine the crushed tortilla chips and melted butter. Mix well until evenly coated.
Press the tortilla chip mixture firmly into the bottom of the prepared springform pan, forming an even crust. Set it aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the shredded cheddar cheese, shredded Monterey Jack cheese, and sour cream to the cream cheese mixture. Beat until combined.
Add the eggs one at a time, beating well after each addition for a smooth consistency.
Fold in the diced jalapeños, chopped green onions, ground cumin, chili powder, garlic powder, and salt. Mix until evenly incorporated.
Pour the cheese mixture over the prepared crust in the springform pan, spreading it evenly with a spatula.
Bake the cheesecake in the preheated oven for 40-45 minutes, or until the center is set and the top is lightly golden.
Remove the cheesecake from the oven and let it cool to room temperature before carefully removing the sides of the springform pan.
Garnish the cheesecake with chopped fresh cilantro and diced tomatoes, if desired.
Slice and serve the Tex Mex Cheese Cake warm or at room temperature as a savory appetizer or snack.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 69% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 5.3 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 443 mg | 34% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 228 mg | 5% | |
*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.
