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; 16 ounces, weight Cream Cheese, Softened; 2 whole Eggs; 1/4 teaspoons Chili Powder; ⅛ teaspoons Cumin; 1 can Diced Green Chilies, Drained (4 Oz. Can); 1 whole Jalapeno Pepper, Seeded And Diced; 4 ounces, weight Shredded Colby-jack Cheese; 4 ounces, weight Shredded Sharp Cheddar Cheese; ⅓ cups Sour Cream; 1 whole Tomato, Chopped; Green Onions, Chopped; Black Olives, Diced; Cilantro, Chopped

Servings: persons

1 cup Crushed Tortilla Chips
3 Tablespoons Butter, Melted
16 ounces, weight Cream Cheese, Softened
2 whole Eggs
1/4 teaspoons Chili Powder
⅛ teaspoons Cumin
1 can Diced Green Chilies, Drained (4 Oz. Can)
1 whole Jalapeno Pepper, Seeded And Diced
4 ounces, weight Shredded Colby-jack Cheese
4 ounces, weight Shredded Sharp Cheddar Cheese
⅓ cups Sour Cream
1 whole Tomato, Chopped
Green Onions, Chopped
Black Olives, Diced
Cilantro, Chopped

1
Preheat the oven to 325 degrees.
2
In a medium bowl, combine the tortilla chips and butter.
3
Press into the bottom of a 9-inch springform pan.
4
Bake for 15 minutes, remove from the oven, and let cool for a little while.
5
(I usually place it in the fridge so the crust firms up.)
6
In a large bowl, blend the cream cheese, eggs, chili powder and cumin with a mixer.
7
Add the green chilis, jalapeno and both cheeses and blend with mixer.
8
Pour over the crust and bake for 30 minutes at 325 degrees.
9
DO NOT OVERCOOK.
10
Remove from the oven and cool in the pan for 10 minutes.
11
Run a knife around the edge of the pan.
12
Let cool to room temperature.
13
Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro.
14
Refrigerate until serving.
15
Remove the sides of the pan and serve with tortilla chips.
16
This can be prepared 1 day in advance.

814

kcal

Calories

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 15 ingredients. The key ingredients include: 1 cup Crushed Tortilla Chips, 3 Tablespoons Butter, Melted, 16 ounces, weight Cream Cheese, Softened, 2 whole 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.

That's it — enjoy your meal!

Chili Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions