Onions

Green Chile Cheesecake

Name: Green Chile Cheesecake
Prep time: 40 min
Cook time: 305 min
Total time: 345 min
Yield: 20 servings
Ingredients: 1 cup Plain Bread Crumbs; 1/4 cup butter, melted; 7 grape or small cherry tomatoes, halved; 2 (4.5-oz.) cans Old El Chopped Green Chiles; 1 1/2 teaspoons chili powder; 2 (12-oz.) pkg. cornbread crackers; 3 (8-oz.) pkg. cream cheese, softened; 2 teaspoons cumin; 3 eggs; 1 cup frozen corn, thawed; 3 garlic cloves, minced; 2 tablespoons lime juice; 4 oz. (1 cup) shredded Monterey Jack cheese; 1 tablespoon oil; 2 oz. (1/2 cup) shredded fresh Parmesan cheese; 1/4 teaspoon Frank' Original cayenne pepper sauce; 1/2 cup chopped red onion; 1 1/2 teaspoons salt; 1/2 cup sour cream

3 January 2025

Not yet ratedRate Recipe

Total Time345 Mins

Serves20

Per Serving$1.19

Are you ready to elevate your dessert game with a savory twist? Introducing the Green Chile Cheesecake, a unique and mouthwatering dish that will surprise and delight your guests. This innovative recipe combines the creamy richness of traditional cheesecake with the bold flavors of green chiles, spices, and a hint of lime, creating a culinary experience that is both unexpected and unforgettable.

Onions Cheese Eggs Tomatoes

Method:

1
Heat oven to 325F. In medium bowl, combine bread crumbs, Parmesan cheese and chili powder; mix well. Stir in melted butter. Pat in bottom and 1 inch up sides of ungreased 9-inch springform pan. Set aside.
2
Heat oil in medium skillet over medium heat until hot.
3
Add onion; stir to coat.
4
Add lime juice; cook 4 to 5 minutes or until onion has softened, stirring frequently.
5
Add garlic; cook and stir 30 to 60 seconds or until fragrant.
6
Remove from heat.
7
Add corn, chiles, cumin, salt and hot pepper sauce; mix well. Set aside.
8
Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low; beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey Jack cheese. Stir in chile mixture.
9
Pour into crust-lined pan.
10
Bake at 325F. for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
11
Just before serving, run knife around edge of cheesecake to loosen; remove sides of pan. Arrange halved tomatoes around edge of cheesecake.
12
Serve with crackers.

About this recipe

Perfect for gatherings, this cheesecake serves up to 20 people, making it an ideal choice for parties, potlucks, or family celebrations. With a delightful blend of textures—from the crunchy cornbread cracker crust to the smooth, cheesy filling—each bite is a harmonious balance of flavors. The addition of fresh tomatoes and a sprinkle of Monterey Jack cheese not only enhances the visual appeal but also adds a burst of freshness that complements the richness of the cheesecake.

Whether you're a seasoned chef or a cooking novice, this recipe is straightforward and rewarding. With a preparation time of just over five hours, including chilling, you can easily make this ahead of time and impress your friends and family with your culinary prowess. Serve it alongside your favorite crackers for a delightful appetizer or a unique dessert that will leave everyone talking. Get ready to indulge in a slice of this savory sensation!

Adapted from Betty Crocker

Kit For This Recipe

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