Texas Cheesecake
Satisfy your cravings with the bold, savory flavors of Texas Cheesecake—a unique twist on traditional cheesecake that's perfect for parties, potlucks, or game-day gatherings. This hearty dish features a buttery crust made from crushed tortilla chips, layered with a creamy, flavor-packed filling blended with sharp cheddar cheese, sour cream, jalapeños, and zesty Southwestern spices. Baked to perfection, this cheesecake is chilled and topped with vibrant ingredients like diced tomatoes and fresh cilantro for a show-stopping presentation. With its irresistible combination of rich, cheesy goodness and a hint of spice, Texas Cheesecake is the ideal appetizer to impress your guests. Serve it chilled for a refreshing bite or let it come to room temperature for a softer texture. Ready in just one hour, this Tex-Mex-inspired creation is sure to become a crowd-favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Crushed tortilla chips
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 2 cups Shredded sharp cheddar cheese
- 1 cup Sour cream
- 2 tablespoons Chopped jalapeños, seeded (fresh or pickled)
- 2 tablespoons Diced green onions
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 2 large Eggs
- 0.5 cup Diced tomatoes (optional, for topping)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
In a medium bowl, combine the crushed tortilla chips and melted butter. Press the mixture evenly into the bottom of the prepared pan to form a crust.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
In a large mixing bowl, beat the cream cheese until smooth and fluffy using an electric mixer.
Add the shredded cheddar cheese, sour cream, jalapeños, green onions, garlic powder, and chili powder to the cream cheese. Mix well until all ingredients are evenly combined.
Add the eggs, one at a time, to the mixture and beat just until incorporated. Do not overmix.
Pour the filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
Place the pan in the oven and bake for 30–35 minutes, or until the edges are set and the center is slightly jiggly.
Remove the cheesecake from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 2–3 hours, or overnight for best results.
Before serving, remove the cheesecake from the springform pan. Top with diced tomatoes and cilantro if desired. Slice and enjoy!
Nutrition Facts
Calories |
4320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.4 g | 493% | |
| Saturated Fat | 225.4 g | 1127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1417 mg | 472% | |
| Sodium | 3749 mg | 163% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 36.7 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2555 mg | 197% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1166 mg | 25% | |
*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.
