Sassy Southwest Cheesecake

Get ready to spice up your appetizer game with this bold and flavorful Sassy Southwest Cheesecake! This savory twist on a classic cheesecake features a crunchy crust made from crushed tortilla chips and a creamy, zesty filling infused with shredded cheddar, pepper jack, diced green chilies, and jalapeño. Aromatic spices like cumin, chili powder, and garlic give it a Southwestern flair, while a splash of lime juice and fresh cilantro add a refreshing balance. Baked to perfection in a water bath for a velvety texture, this cheesecake is the ultimate crowd-pleaser for your next party or gathering. Serve it chilled or at room temperature, and don’t forget to top it with extra cilantro, jalapeños, or sour cream for a stunning presentation. Packed with vibrant flavors and a unique blend of ingredients, this Sassy Southwest Cheesecake is a must-try appetizer recipe!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 12

Ingredients

• 1.5 cups crushed tortilla chips
• 4 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 0.5 cup grated pepper jack cheese
• 3 large eggs
• 4 ounces diced green chilies
• 1 jalapeño, finely diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon minced garlic
• 0.5 teaspoon salt
• 2 tablespoons finely chopped cilantro
• 1 tablespoon lime juice

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaking.

Step 2

In a medium bowl, mix the crushed tortilla chips with the melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared pan to form the crust. Bake the crust for 10 minutes, then set aside to cool slightly.

Step 3

In a large mixing bowl, beat the softened cream cheese and sour cream together until smooth and creamy. Add the shredded cheddar and pepper jack cheese and mix well.

Step 4

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Step 5

Add the diced green chilies, finely diced jalapeño, ground cumin, chili powder, minced garlic, and salt. Mix thoroughly to distribute the spices and flavorings evenly.

Step 6

Stir in the chopped cilantro and lime juice for a fresh, zesty kick.

Step 7

Pour the cheesecake batter over the prepared crust in the springform pan, spreading it out evenly.

Step 8

Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath helps prevent cracks in the cheesecake.

Step 9

Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.

Step 10

Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes. This helps it cool gradually and prevents cracking.

Step 11

Remove the cheesecake from the oven and the water bath. Run a knife around the edges of the pan to loosen the cheesecake, then let it cool entirely at room temperature.

Step 12

Refrigerate for at least 4 hours or overnight to fully set. Before serving, release the springform pan and transfer the cheesecake to a serving plate.

Step 13

Garnish with additional cilantro, sliced jalapeños, or a dollop of sour cream if desired. Slice and serve chilled or at room temperature as a delicious appetizer or snack!

Nutrition Facts

Serving size	(1316.9g)

Amount per serving	% Daily Value*
Calories	3815.1

Total Fat 340.0g	0%
Saturated Fat 197.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1470.3mg	0%
Sodium 4534.8mg	0%
Total Carbohydrate 119.9g	0%
Dietary Fiber 6.5g	0%
Total Sugars 37.5g
Protein 103.7g	0%

Vitamin D 132IU	0%
Calcium 2172.6mg	0%
Iron 9.5mg	0%
Potassium 1356.1mg	0%

*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.

Source of Calories

Fat: 77.4%

Protein: 10.5%

Carbs: 12.1%