Southwest Cheesecake Recipes

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SOUTHWESTERN CHEESECAKE

This is great appetizer cheesecake. Feeds a bunch. Serve it with tortilla chips and celery sticks. Cook time includes chill time.

Provided by pines506

Categories     Mexican

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 11



Southwestern Cheesecake image

Steps:

  • Preheat oven to 325.
  • Stir together chips and margarine and press into a 9-inch springform pan.
  • Bake for 15 minutes.
  • Beatg cream cheese and eggs in large bowl at medium speed until well blended.
  • Stir in the co-jack cheese and the chilis and pour over crust.
  • Bake for 30 minutes.
  • Cool completely.
  • Spread sour cream over cheese cake and sprinkle on toppings.
  • Chill 1-2 hours.
  • Remove from cake pan after chilling.
  • Let sit out to"soften" a little or you'll break your tortilla chips!
  • before serving.
  • Serve on platter surrounded by tortilla chips and celery sticks.

1 cup finely crushed tortilla chips
2 tablespoons margarine, melted
2 (8 ounce) packages cream cheese, softened
2 eggs
1 (8 ounce) package shredded colby-monterey jack cheese
1 (4 ounce) can chopped green chilies, drained
1 cup sour cream
1 cup orange bell peppers or 1 cup red bell pepper (or a combo of all 3)
1/2 cup chopped green onion
1/4 cup sliced black olives
1/3 cup chopped tomato

SANTA FE CHEESECAKE

All of my favorite Southwestern ingredients are combined in this savory cheesecake. It looks and tastes fantastic! -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 16-20 servings.

Number Of Ingredients 10



Santa Fe Cheesecake image

Steps:

  • In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 15 minutes or until lightly browned., In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour into crust. , Place pan on a baking sheet. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight. , Remove sides of pan. Garnish with yellow pepper, onions and tomato.

Nutrition Facts : Calories 137 calories, Fat 12g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 151mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

1 cup crushed tortilla chips
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
2 large eggs, lightly beaten
2 cups shredded Monterey Jack cheese
1 can (4 ounces) chopped green chilies, drained
1 cup sour cream
1 cup chopped sweet yellow pepper
1/2 cup chopped green onions
1/3 cup chopped tomato

SOUTHWESTERN CHEESECAKE

This savory cheesecake has a tortilla chip crust, is flavored with chilies and a colby cheese blend and is topped with colorful vegetables.

Provided by My Food and Family

Categories     Meal Recipes

Time 5h

Yield Makes 50 servings.

Number Of Ingredients 11



Southwestern Cheesecake image

Steps:

  • Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crushed chips and butter; press firmly onto bottom of pan. Bake 15 minutes; set aside.
  • Beat cream cheese and eggs in large bowl with electric mixer on medium speed until well blended. Add shredded cheese and chilies; mix well. Pour over crust.
  • Bake 30 minutes or until center is almost set. Spread sour cream over cheesecake. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with remaining ingredients just before serving. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 70, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

1 cup finely crushed tortilla chips
3 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 eggs
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses
1 can (4 oz.) chopped green chiles, drained
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chopped yellow or orange pepper
1/2 cup green onion slices
1/3 cup chopped tomatoes
1/4 cup sliced pitted black olives

SOUTHWEST CHEESECAKE

I often serve this recipe as an appetizer before a Mexican dinner. It is great if you have a diabetic in the family.-Lori Walton, Stuttgart, Arkansas

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 20-24 appetizer servings.

Number Of Ingredients 8



Southwest Cheesecake image

Steps:

  • In a large bowl, beat cheeses until fluffy. Stir in 1 cup sour cream and taco seasoning. Add eggs; beat on low speed just until combined. Fold in chilies. Pour into a greased 9-in. springform pan. Place on a baking sheet., Bake at 350° for 35-40 minutes or until center is almost set. Remove from oven; let stand for 10 minutes (leave oven on). Spoon remaining sour cream over top of filling. Bake 5 minutes loner. Cool completely on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Place on serving plate. Top with salsa. Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts :

2 packages (8 ounces each) cream cheese, softened
2 cups shredded cheddar cheese
2 cups sour cream
1-1/2 envelopes taco seasoning
3 large eggs, lightly beaten
1 can (4 ounces) chopped green chilies, drained
2/3 cup salsa
Tortilla chips

SOUTHWEST COWBOY CHEESECAKE

Make and share this Southwest Cowboy Cheesecake recipe from Food.com.

Provided by Mr. Bill in TN

Categories     Cheese

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17



Southwest Cowboy Cheesecake image

Steps:

  • Preheat oven to 325F.
  • Combine the crushed chips and butter and press into a 9" springform pan.
  • Bake 15 minutes.
  • Set aside to cool.
  • In large mixing bowl, whip cream cheese until fluffy.
  • Beat in the salt and eggs, one at a time until smooth.
  • Fold in the shredded cheese and green chilies.
  • Pour into the prepared crust and bake for 30 minutes.
  • Combine the sour cream and taco seasoning and pour over the hot cheesecake.
  • Cool to room temperature and then refrigerate overnight.
  • Just before serving, garnish decoratively with the diced and chopped vegetables.
  • A spiral pattern works nicely.
  • Serve with accompanying salsa.

Nutrition Facts : Calories 304.3, Fat 27.9, SaturatedFat 17, Cholesterol 112.7, Sodium 370.9, Carbohydrate 5, Fiber 0.8, Sugar 1.5, Protein 9.8

1 1/2 cups crumbled tortilla chips
3 tablespoons butter
16 ounces cream cheese
2 large eggs
1/4 teaspoon salt
8 ounces cheddar cheese, shredded
4 ounces green chilies, chopped
1 cup sour cream
2 tablespoons taco seasoning
1/2 cup red bell pepper, diced
1/2 cup yellow pepper, diced
1/2 cup green pepper, diced
1/2 cup tomatoes, diced & drained
1/2 cup black olives, chopped
1/2 cup green olives, chopped
1/2 cup scallion, chopped
1 salsa, of your choice

SOUTHWEST APPETIZER CHEESECAKE

This has to be the Cadillac of all savory cheesecakes. It has such elegant presentation and is so versatile that it is as comfortable at a wedding reception as it is for a BBQ! This is worth it's weight in gold!

Provided by FLUFFSTER

Categories     Savory Pies

Time 2h10m

Yield 10-12 serving(s)

Number Of Ingredients 12



Southwest Appetizer Cheesecake image

Steps:

  • Place tortilla chips in a large Ziploc bag.
  • Finely crush chips with mallet or rolling pin to measure 2/3 cup.
  • Preheat oven to 325 degrees.
  • Combine crushed chips and margarine; press onto bottom of 9-inch springform pan.
  • Bake 15 minutes.
  • Meanwhile, process cottage cheese in processor or blender until smooth.
  • Beat cream cheese and cottage cheese in large bowl with and electric mixer on med. speed until well blended.
  • Add eggs, 1 at a time, mixing well after each addition.
  • Stir in cheddar cheese and chilies.
  • Pour mixture over baked crust.
  • Return to oven; bake 60 minutes.
  • Combine sour cream and dip in small bowl; mix thoroughly.
  • Remove cheesecake from oven and carefully pour sour cream mixture evenly over top.
  • Return cheesecake to oven; bake 10 minutes more.
  • Remove cheesecake from oven.
  • Let stand at room temperature to cool slightly.
  • Loosen cake from rim of pan; cool completely before removing rim.
  • Refrigerate cheesecake until ready to serve.
  • Just before serving, top with the tomatoes, green onions and olives.
  • Cut into wedges to serve.
  • Note: The 8 oz. cans of jalepeño cheddar dip are found, usually, on the rack in front of the tortilla chips, and potato chips.

plain tortilla chips or nacho cheese flavored tortilla chips
2 tablespoons margarine, melted
1 cup cottage cheese
3 (8 ounce) packages cream cheese, softened
4 eggs
2 1/2 cups shredded sharp cheddar cheese
1 (4 ounce) can chopped green chilies, well drained
1 (8 ounce) container sour cream
1 (8 ounce) container jalapeno cheddar cheese dip (I use Frito-Lay)
1 cup chopped tomato
1/2 cup green onion, chopped
1/4 cup sliced sliced pitted black olives

SOUTHWEST CHEESE SOUP

Five ingredients and 20 minutes are all you need to make a homemade soup with Southwest flair.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 6



Southwest Cheese Soup image

Steps:

  • In 4-quart Dutch oven, mix all ingredients except cilantro.
  • Cook over medium-low heat, stirring frequently, until cheese is melted and soup is hot. Garnish each serving with cilantro.

Nutrition Facts : Calories 610, Carbohydrate 59 g, Cholesterol 95 mg, Fiber 12 g, Protein 31 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 2210 mg, Sugar 20 g, TransFat 1/2 g

1 loaf (16 oz. box) VELVEETA™ Original Cheese, cut into cubes
1 can (15.25 oz) whole kernel corn, drained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (10 oz) diced tomatoes with green chiles, undrained
1 cup milk
Fresh cilantro sprigs, if desired

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