Monterey Cheesecake Recipe

Name: Monterey Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups finely crushed corn chips; ¼ cup shredded monterey jack pepper cheese (with peppers); 2 tablespoons butter, melted; 2 (8 ounce) packages cream cheese, softened; 2 large eggs; 2 ½ cups shredded monterey jack cheese (with peppers); 1 garlic clove, finely minced; 1 teaspoon ground cumin; ¼ teaspoon salt; ¼ teaspoon ground red pepper; 1 large avocado, peeled, sliced; 1 (8 ounce) container sour cream; 1 small red bell pepper, chopped; 2 large avocados, peeled and sliced; corn chips, to serve (try the blue corn chips for color)

Servings: persons

1 ½ cups finely crushed corn chips
¼ cup shredded monterey jack pepper cheese (with peppers)
2 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
2 large eggs
2 ½ cups shredded monterey jack cheese (with peppers)
1 garlic clove, finely minced
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground red pepper
1 large avocado, peeled, sliced
1 (8 ounce) container sour cream
1 small red bell pepper, chopped
2 large avocados, peeled and sliced
corn chips, to serve (try the blue corn chips for color)

1
Combine crushed corn chips, 1/4 cup shredded Cheese and butter; press in the bottom and up sides of a lightly greased 9-inch springform pan.
2
Bake at 325 for 10 minutes.
3
Cool on a wire rack.
4
Beat cream cheese at medium speed with an electric mixer 3 minutes or until light and fluffy.
5
Add eggs, 1 at a time, beating well after each addition.
6
Stir in remaining 2 1/2 cups shredded Cheese, garlic, cumin, salt and red pepper.
7
Spread half of mixture in prepared pan.
8
Arrange 1 sliced avocado over top, and spread with remaining cream cheese mixture.
9
Bake cheesecake at 325 for 30-35 minutes.
10
Cool 10 minutes on a wire rack.
11
Gently run a knife around sides of pan.
12
Cool completely.
13
Spread sour cream evenly over top; cover with plastic wrap and chill 8 hours.
14
Arrange chopped bell pepper and remaining sliced avocado on top.
15
Serve with corn chips.

777

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 ½ cups finely crushed corn chips, ¼ cup shredded monterey jack pepper cheese (with peppers), 2 tablespoons butter, melted, 2 (8 ounce) packages cream cheese, softened, and more.

Yes, Monterey 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.

That's it — enjoy your meal!

Monterey Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions