Chili Cheesecake Recipe

Name: Chili Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup crushed tortilla chips; 3 tablespoons butter, melted; 2 (8 ounce) packages cream cheese, softened; 2 eggs; 1 (4 ounce) can diced green chilies, drained; 1 fresh jalapeno, seeded and diced; 4 ounces shredded colby cheese; 4 ounces shredded monterey jack cheese; 1/4 cup sour cream; chopped tomato; chopped green onion, and; diced black olives, for garnish

Servings: persons

1 cup crushed tortilla chips
3 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
2 eggs
1 (4 ounce) can diced green chilies, drained
1 fresh jalapeno, seeded and diced
4 ounces shredded colby cheese
4 ounces shredded monterey jack cheese
1/4 cup sour cream
chopped tomato
chopped green onion, and
diced black olives, for garnish

1
Preheat oven to 325u00b0.
2
Combine the crushed tortillas and melted butter in a small bowl and press into bottom of a 9-inch springform pan.
3
Bake 15 minutes, remove from oven and leave oven on.
4
In a large bowl, combine the cream cheese and eggs. Add green chilies, jalapeno, and cheeses.
5
Pour over tortilla crust and put back in the oven and bake for 30 minutes. Being careful not to overcook.
6
Remove from oven and cool in the pan for 5 minutes.
7
Run a knife carefully around the edge of the cheesecake and remove the side of the pan.
8
Spread sour cream over the top and decorate with garnishes.
9
Serve with tortilla chips.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup crushed tortilla chips, 3 tablespoons butter, melted, 2 (8 ounce) packages cream cheese, softened, 2 eggs, and more.

Yes, 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.

Chili Cheesecake

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