Green Chile Cheesecake

OK, I couldn’t help myself . . . when I saw this recipe for a savory cheesecake I just had to try it! After all, I have the springform pan so why not? This is from the 2002 Pillsbury Holiday Appetizers & Desserts cook booklet. I found it among some other cookbooks and swear I bought it and never looked at it. Oh well, it was kind of fun to find it after seven years!! The cheesecake turned out great and I really like that I could make it ahead and just pull it out of the frig to serve. It’s good on crackers but I really loved it on tortilla chips!

Ingredients

Crust
1 C. plain bread crumbs
1/2 C. shredded fresh parmesan cheese
1 1/2 t. chili powder
1/4 C. butter, melted

Filling
1 T. oil
1/2 C. chopped red onion
2 T. lime juice
3 garlic cloves, minced
1 C. frozen corn, thawed
2 – 4.5 oz. cans chopped green chiles
2 t. cumin
1 1/2 t. salt
1/4 t. hot pepper sauce
3 – 8 oz. pkgs. cream cheese, softened
1/2 C. sour cream
3 eggs
1 C. shredded Monterey Jack cheese
7 grape or small cherry tomatoes, halved
crackers or tortilla chips

1. Heat oven to 325 degrees. In medium bowl, combine bread crumbs, Parmesan cheese and chili powder and mix well. Stir in melted butter. Pat in bottom and one inch up the sides of an ungreased 9-inch springform pan. Set aside.
2. Heat oil in mediun skillet over medium heat until hot. Add onion and stir to coat with oil. Add lime juice and cook 4-5 minutes or until onion has softened, stirring often.
3. Add garlic; cook and stir 30-6o seconds or until fragrant. Remove from heat and add corn, chiles, cumin, salt, and hot pepper sauce; mix well. Set aside.
4. Beat cream cheese in a large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low and beat in eggs one at a time, scraping down side of bowl after each addition. Stir in Monterey Jack cheese. Stir in chile mixture. Pour into crust-line pan.
5. Bake at 325 degrees for 55-65 minutes or just until center of cheesecake is set. Cool cheesecake in pan on wire rack for 1 hour. Cover and refrigerate for at least 3 hours before serving.
6. Just before serving, run knife around edge of cheesecake to loosen; remove sides of pan. Arrange halved tomatoes around the edge of cheescake. Serve with crackers or tortilla chips. Serves 20


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3 Responses to “Green Chile Cheesecake”
  1. Gary Logan says:

    This is absolutely fabulous!

  2. Joy Howard says:

    I can’t wait to try this. I don’t normally like cheesecake because I don’t seem to have that Howard sweet tooth (with the exception for ice cream and my wife’s Christmas cookies.)

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