Southwest Appetizer Cheesecake

 

Southwest Appetizer Cheesecake

This recipe combines the creamy richness of cheesecake with the bold flavors of Southwestern cuisine, making for a unique and delicious appetizer.

Ingredients:

• For the Crust:

  • 1 cup finely crushed tortilla chips (or nacho cheese flavored tortilla chips for extra flavor)
  • 2 tablespoons melted butter

• For the Filling:

  • 8 ounces cream cheese, softened
  • 1 packet (1 ounce) taco seasoning
  • 2 eggs
  • 1 (4 ounce) can chopped green chilies, well drained
  • 1 cup shredded cheddar cheese (Monterey Jack or Colby Jack work well too)
  • 1/2 cup sour cream
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green onion
  • 1/4 cup chopped tomato (optional)
  • 1/4 cup chopped black olives (optional)
  • 1/3 cup chopped fresh cilantro (optional)

• For the Topping (optional):

  • Salsa
  • Chopped fresh cilantro
  • Guacamole or sour cream

Instructions:

1. Prepare the Crust:

   • Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or a pie dish.
   • In a medium bowl, combine the crushed tortilla chips and melted butter. Mix well until the crumbs are evenly moistened.
   • Press the crumb mixture firmly onto the bottom and slightly up the sides of the prepared pan.
   • Bake the crust for 10 minutes. Remove from the oven and let cool slightly.

2. Make the Filling:

   • In a large bowl, beat together the softened cream cheese and taco seasoning until smooth.
   • Beat in the eggs one at a time, then stir in the drained green chilies and shredded cheese.
   • Fold in the sour cream, red bell pepper, green onion, and any other desired mix-ins like chopped tomato, black olives, or fresh cilantro.
   • Mix until just combined.

3. Assemble and Bake:

   • Pour the cheesecake filling over the cooled crust.
   • Bake for 40-45 minutes, or until the center is slightly set but still has a slight wobble.

4. Cool and Chill:

   • Let the cheesecake cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 3 hours, or ideally overnight, to allow the flavors to meld and the cheesecake to firm up.

5. Serve:

   • Run a knife around the edge of the cheesecake to loosen it from the pan. Release the springform latch (if using).
   • Slice the cheesecake into wedges and serve chilled.

6. Optional Toppings:

   • You can garnish the individual slices with a dollop of salsa, chopped fresh cilantro, a dollop of guacamole, or a drizzle of sour cream for an extra pop of flavor and texture.

Tips:

• For a spicier cheesecake, add a pinch of cayenne pepper or a few dashes of hot sauce to the filling.
• If you don't have taco seasoning, you can substitute it with a combination of chili powder, cumin, paprika, garlic powder, and onion powder.
• You can use a food processor to easily crush the tortilla chips for the crust.
• Feel free to adjust the mix-ins in the filling based on your preferences. Other options include diced cooked chicken, corn, or chopped jalapenos.
• To prevent the top of the cheesecake from cracking, you can place a pan of water on the oven rack below the cheesecake while baking.

This Southwest Appetizer Cheesecake offers a delicious and fun twist on the classic dessert, perfect for parties and gatherings!