Chicken Chili Cheesecake Recipe

Name: Chicken Chili Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c Finely crushed tortilla chips; 1/4 c Butter or margarine, melted; 3 Pkge cream cheese, softened, (8 ounces each); 4 lg Eggs; 1 T Chili powder; 1 t cumin; 1 ts Worcestershire sauce; 1/4 ts Salt; 3 tb Minced green onions; 1 1/2 c Finely shredded cooked chicken; 2 cn Chopped green chilies, drained (4 ounces each); 1 1/2 c Shredded Monterey Jack Cheese (6 ounces); 16 oz Sour cream (1 carton); 1 ts Seasoned salt; Garnish: minced green onions, black olives, chopped tomatoes,; Picante sauce

Servings: persons

1/3 c Finely crushed tortilla chips
1/4 c Butter or margarine, melted
3 Pkge cream cheese, softened, (8 ounces each)
4 lg Eggs
1 T Chili powder
1 t cumin
1 ts Worcestershire sauce
1/4 ts Salt
3 tb Minced green onions
1 1/2 c Finely shredded cooked chicken
2 cn Chopped green chilies, drained (4 ounces each)
1 1/2 c Shredded Monterey Jack Cheese (6 ounces)
16 oz Sour cream (1 carton)
1 ts Seasoned salt
Garnish: minced green onions, black olives, chopped tomatoes,
Picante sauce

1
Combine the tortilla chips and butter.
2
Press on the bottom and 1 inch up the sides of a 9-inch springform pan, or deep dish pie pan
3
Set aside
4
Beat the cream cheese with an electric mixer at high speed until light and fluffy.
5
Add the eggs, one at a time, beating well after each addition.
6
Stir in the chili powder, cumin, Worcestershire sauce, salt and minced green onions.
7
Pour half of the cream cheese mixture into the prepared pan.
8
Sprinkle with the chicken, chiles and Monterey Jack cheese.
9
Carefully pour the remaining cream cheese mixture on top.
10
Bake at 350 F for 10 minutes; reduce the heat to 300F, and bake for an additional hour or until set.
11
Cool completely on a wire rack.
12
Combine the sour cream and seasoned salt.
13
Spread evenly over the top of the cheesecake.
14
Cover and chill for at least 8 hours.
15
Just before serving, top with granishes and serve with picante sauce.

1379

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 c Finely crushed tortilla chips, 1/4 c Butter or margarine, melted, 3 Pkge cream cheese, softened, (8 ounces each), 4 lg Eggs, and more.

Yes, Chicken Chili Cheesecake falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Chili Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions