Mexican Cheesecake Recipe

Name: Mexican Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup tortilla chips, finely crushed; 2 tablespoons butter, melted; 1 cup cottage cheese; 3 (8 ounce) packages cream cheese, softened; 4 eggs; 10 ounces sharp cheddar cheese, grated; 1 (4 1/2 ounce) canchopped green chilies, drained; ¼ teaspoon Tabasco sauce (more if you'd like); 1 (8 ounce) container sour cream; 1 (8 ounce) container jalapeno cheddar cheese dip; chopped tomato; chopped green onion; sliced black olives; tortilla chips

Servings: persons

⅔ cup tortilla chips, finely crushed
2 tablespoons butter, melted
1 cup cottage cheese
3 (8 ounce) packages cream cheese, softened
4 eggs
10 ounces sharp cheddar cheese, grated
1 (4 1/2 ounce) canchopped green chilies, drained
¼ teaspoon Tabasco sauce (more if you'd like)
1 (8 ounce) container sour cream
1 (8 ounce) container jalapeno cheddar cheese dip
chopped tomato
chopped green onion
sliced black olives
tortilla chips

1
Preheat oven to 350 degrees F.
2
In a small bowl, combine tortilla chips and butter.
3
Press this mixture into the bottom of a 9-inch springform pan.
4
Bake for 15 minutes.
5
Set aside.
6
Process cottage cheese in a blender or food processor until smooth.
7
Transfer to a large bowl.
8
Add cream cheese; beat at medium speed until well blended.
9
Add eggs one at a time, beating well after each addition.
10
Blend in cheddar cheese, chiles, and Tabasco.
11
Pour mixture over the baked tortilla crust.
12
Bake for 1 hour.
13
Combine sour cream and cheddar dip.
14
Spread over hot cheesecake.
15
Bake for an additional 10 minutes.
16
Remove from oven; cool slightly.
17
Loosen cake from the rim of the pan.
18
Cool completely before removing rim.
19
Refrigerate until ready to serve.
20
Garnish before serving.
21
Serve with tortilla chips.

997

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: ⅔ cup tortilla chips, finely crushed, 2 tablespoons butter, melted, 1 cup cottage cheese, 3 (8 ounce) packages cream cheese, softened, and more.

Yes, Mexican 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.

Mexican Cheesecake

How did you like this recipe?

Frequently Asked Questions