Green Chile Cheesecake Recipe

Name: Green Chile Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Crust; 1 cup breadcrumbs; 2 ounces shredded fresh parmesan cheese; 1 1/2 teaspoons chili powder; 1/4 cup butter, melted; For the Filling; 1 tablespoon oil; 2 tablespoons lime juice; 3 garlic cloves, minced; 1 cup frozen corn, thawed; 2 (4 1/2 ounce) cans chopped green chilies; 2 teaspoons cumin; 1 1/2 teaspoons salt; 1/4 teaspoon hot pepper sauce; 3 (8 ounce) packages cream cheese, softened; 1/2 cup sour cream; 3 eggs; 4 ounces shredded monterey jack cheese; 7 small cherry tomatoes, halved; 2 (12 ounce) packages cornbread crackers

Servings: persons

For the Crust
1 cup breadcrumbs
2 ounces shredded fresh parmesan cheese
1 1/2 teaspoons chili powder
1/4 cup butter, melted
For the Filling
1 tablespoon oil
2 tablespoons lime juice
3 garlic cloves, minced
1 cup frozen corn, thawed
2 (4 1/2 ounce) cans chopped green chilies
2 teaspoons cumin
1 1/2 teaspoons salt
1/4 teaspoon hot pepper sauce
3 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
3 eggs
4 ounces shredded monterey jack cheese
7 small cherry tomatoes, halved
2 (12 ounce) packages cornbread crackers

1
Heat oven to 325u00b0F In medium bowl, combine bread crumbs, Parmesan cheese and chili powder, mix well. Stir in melted butter. pat in bottom and 1 inch up sides of ungreased 9 inch springform pan. Set aside.
2
Heat oil in medium skillet over medium heat until hot. Add onion, stir to coat. Add lime juice, cook 4 to 5 minutes or until onion has softened, stirring frequently.
3
Add garlic, cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin salt and hot pepper sauce. Mix well. set aside.
4
Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low, beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey jack cheese. Stir in chile mixture. Pour in crust lined pan.
5
Bake at 325 F for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecakein pan on wire rack for 1 hour. Cover, refrigerate at least 3 hours before serving.
6
Just before serving, run knife around adge of cheesecake to loosen, remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.

1057

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 20 ingredients. The key ingredients include: For the Crust, 1 cup breadcrumbs, 2 ounces shredded fresh parmesan cheese, 1 1/2 teaspoons chili powder, and more.

Yes, Green Chile Cheesecake falls under the Baking & Desserts 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.

Green Chile Cheesecake

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