Sassy Southwest Cheesecake Recipe

Name: Sassy Southwest Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups finely crushed blue tortilla chips; 1/4 cup butter, softened; 2 (8 ounce) packages cream cheese, softened; 2 cups shredded monterey jack cheese; 1/4 teaspoon salt; 3 (8 ounce) containers sour cream, divided; 3 large eggs; 1 cup thick & chunky salsa; 1 (4 ounce) can chopped green chilies, drained; 1 cup guacamole (thawed if frozen); 1 medium tomatoes, seeded and diced; tortilla chips or cracker

Servings: persons

1 1/2 cups finely crushed blue tortilla chips
1/4 cup butter, softened
2 (8 ounce) packages cream cheese, softened
2 cups shredded monterey jack cheese
1/4 teaspoon salt
3 (8 ounce) containers sour cream, divided
3 large eggs
1 cup thick & chunky salsa
1 (4 ounce) can chopped green chilies, drained
1 cup guacamole (thawed if frozen)
1 medium tomatoes, seeded and diced
tortilla chips or cracker

1
Combine crushed tortilla chips and 1/4 cup softened butter, and press into bottom of a lightly greased 9-inch springform pan.
2
Bake at 350u00b0 for 12 minutes. Cool in pan on a wire rack.
3
Beat cream cheese, shredded cheese, and salt at medium speed with an electric mixer 3 minutes or until fluffy. Add 1 container sour cream, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in salsa and chiles. Pour over prepared crust.
4
Bake at 350u00b0 for 40 minutes or until center is almost set. Remove pan from oven; let stand 10 minutes on a wire rack. Gently run a knife around edge of pan to loosen sides. Remove sides of pan; let cheesecake cool completely.
5
Stir together remaining 2 containers sour cream until smooth; spread evenly over top of cooled cheesecake. Cover and chill at least 3 hours or up to 1 day. Spread evenly with guacamole; sprinkle with diced tomatoes before serving. Serve with tortilla chips.

755

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 12 ingredients. The key ingredients include: 1 1/2 cups finely crushed blue tortilla chips, 1/4 cup butter, softened, 2 (8 ounce) packages cream cheese, softened, 2 cups shredded monterey jack cheese, and more.

Yes, Sassy Southwest 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!

Sassy Southwest Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions