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Chili Cheesecake

Chili Cheesecake

Chili Cheesecake

Chili Cheesecake


1 cup Crushed Tortilla Chips

3 Tablespoons Butter, Melted

16 ounces, weight Cream Cheese, Softened

2 whole Eggs

¼ teaspoons Chili Powder

⅛ teaspoons Cumin

1 can Diced Green Chilies, Drained (4 Oz. Can)

1 whole Jalapeno Pepper, Seeded And Diced

4 ounces, weight Shredded Colby-jack Cheese

4 ounces, weight Shredded Sharp Cheddar Cheese

⅓ cups Sour Cream



1 whole Tomato, Chopped

Green Onions, Chopped

Black Olives, Diced

Cilantro, Chopped


Preheat the oven to 325 degrees. In a medium bowl, combine the tortilla chips and butter. Press into the bottom of a 9-inch springform pan. Bake for 15 minutes, remove from the oven, and let cool for a little while. (I usually place it in the fridge so the crust firms up.)

In a large bowl, blend the cream cheese, eggs, chili powder and cumin with a mixer. Add the green chilis, jalapeno and both cheeses and blend with mixer. Pour over the crust and bake for 30 minutes at 325 degrees. DO NOT OVERCOOK. Remove from the oven and cool in the pan for 10 minutes. Run a knife around the edge of the pan. Let cool to room temperature.

Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro. Refrigerate until serving. Remove the sides of the pan and serve with tortilla chips.

This can be prepared 1 day in advance.

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