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mexican cheesecake

(1 rating)
jwcooper avatar
Recipe by
Jolayne Cooper
@jwcooper
Americus, GA

I was looking for a savory cheesecake to make for a party appetizer. I came across this one on a food blog called Tablespoon. It looked interesting, so I decided to try it. We liked it. My husband likes the savory cheesecakes better than the sweet ones. I am a sucker for sweet, but this was pretty good served with crackers. Everyone liked it and it went fast. I did change the crust to one of crackers, rather than pastry, so this one posted has that change from the blog recipe.

(1 rating)
yield 20 serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For mexican cheesecake

  • 1 c
    butter crackers, crushed
  • 1/2 c
    butter, melted
  • 16 oz
    cream cheese, softened
  • 1 pkg
    taco seasoning mix
  • 3
    eggs
  • 2 c
    shredded cheddar cheese (8 oz.)
  • 1 can
    (4.5 oz) chopped green chilies, undrained
  • 1 c
    sour cream
  • crackers, if desired

How To Make mexican cheesecake

  • 1
    Preheat oven to 350 degrees. Mix crackers and butter together and press into the bottom of a 9" springform pan. Bake for 8-10 minutes, just until it begins to brown. Cool slightly.
  • 2
    Mix cream cheese and seasoning mix in large bowl. Add eggs, one at a time, mixing well after each addition, but not overbeating. Stir in Cheddar cheese and chiles. Pour over crust.
  • 3
    Bake about 40 minutes or until center is almost set. Immediatey spread with sour cream. Bake 5 minutes. Cool at room temperature. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.
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