adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Green Chile Cheesecake
Green Chile Cheesecake
0 Likes
Prep Time:
40 minutes
Total Time:
5 hours 45 minutes
Spicy green chile and corn cheesecake in a crispy breadcrumb crust.
Ingredients:
  • 1 cup Progresso™ Plain Bread Crumbs
  • 2 oz. (1/2 cup) shredded fresh Parmesan cheese
  • 1 1/2 teaspoons chili powder
  • 1/4 cup butter, melted
  • 1 tablespoon oil
  • 1/2 cup chopped red onion
  • 2 tablespoons lime juice
  • 3 garlic cloves, minced
  • 1 cup frozen corn, thawed
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles
  • 2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
  • 3 (8-oz.) pkg. cream cheese, softened
  • 1/2 cup sour cream
  • 3 eggs
  • 4 oz. (1 cup) shredded Monterey Jack cheese
  • 7 grape or small cherry tomatoes, halved
  • 2 (12-oz.) pkg. cornbread crackers
Instructions:
  • Preheat your oven to 325°F. Mix bread crumbs, Parmesan cheese, and chili powder in a medium bowl until well combined. Add melted butter and stir until evenly mixed. Press the mixture onto the bottom and 1 inch up the sides of a 9-inch springform pan. Set aside.
  • Heat the oil in a skillet over medium heat until shimmering. Add the onion and toss to coat. Pour in the lime juice and cook for 4 to 5 minutes until the onion has softened, stirring occasionally.
  • Sauté garlic for 30 to 60 seconds until fragrant. Take off heat, then mix in corn, chiles, cumin, salt, and hot pepper sauce thoroughly. Set aside.
  • In a large bowl, beat the cream cheese until fluffy. Mix in the sour cream. Gradually add the eggs one at a time, scraping down the sides of the bowl after each addition. Fold in the Monterey Jack cheese and chile mixture. Pour the mixture into the crust-lined pan.
  • Bake at 325°F until the center of the cheesecake is set, typically for 55 to 65 minutes. Cool the cheesecake in the pan on a wire rack for 1 hour, then cover and refrigerate for at least 3 hours before serving.
  • Before serving, gently slide a knife around the edges of the cheesecake to loosen it from the pan; remove the sides of the pan. Surround the cheesecake with halved tomatoes and serve alongside crackers.

Similar Recipes