Skip to content

savory mexican cheesecake.

The good news is that, per serving, this appetizer is a little over $1.  The bad news is that there are 16 servings.  Yikes…not quite as frugal as I was hoping but whenever I make it everyone asks for the recipe so there’s that…

First, crush up some tortilla chips for the crust.  Now you could use a rolling pin as most serious chefs would or, if you’re Emma, a toy horse will serve just fine as a tortilla chip crusher.

Combine all cheesecake ingredients in your food processor.  I apologize ahead of time if you’re lactose intolerant.  This recipe will do you no favors.

After it cooks, spread a little more sour cream on top for good measure…then garnish with salsa and guacamole or avocados…

And let the fiesta begin!

Savory Mexican Cheesecake

(Adapted from Stop and Smell the Rosemary)

What You’ll Need:

1 1/2 cups crushed tortilla chips

4 tablespoons butter, melted

2 packages (8 ounces each) cream cheese, softened

8 ounces Monterey Jack cheese, shredded (2 cups)

3 eggs

1/2 cup plus 1/2 cup sour cream

1 can (4 1/2 ounces diced green chiles

1 cup salsa

Garnish with Pico de Gallo and Guacamole or Avocado slices


Preheat oven to 350 degrees.  Combine chips and butter.  Press mixture into bottom of a greased 9-inch springform pan.  Bake 10 minutes.  Combine cream cheese and Monterey Jack in a food processor.  Add eggs and 1/2 cup sour cream and pulse to combine.  Add green chiles and salsa.  Pulse again to combine.  Pour cheese mixture over crust and spread evenly.  Place pan on a baking sheet and bake 40 minutes.  Spread remaining 1/2 cup sour cream on hot cheesecake.  Cool to room temperature and chill.

Top with dollops of salsa and guacamole or avocado.  Serve with tortilla chips.

TOTAL:  $17.50 or $1.09 per serving.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition (not including tortilla chips):

174 calories per serving

17 grams of fat

3 carbs

4 grams protein

8 Comments Post a comment
  1. Oh wow, this is a great idea. I’ve never heard of or thought of a savory cheesecake, but now you mention it, it seems so obvious. Great recipe!

    September 22, 2011
  2. Yum yum yum! this looks so good!

    September 22, 2011
  3. This sounds like a phenomenally fun idea to try out and something your taste buds would appreciate. 🙂

    September 23, 2011
  4. Judy #

    I made this for an Open House Celebration last Saturday along with 10 other appetizers and this was by far the favorite. Everyone loved it. For the salsa in the cheesecake I used 1/2 cup of Trader Joe’s Papaya Mango Salsa and 1/2 cup of Trader Joe’s Serrano Salsa fresca. Since I was already serving a big bowl of Guacamole, I top the Cheesecake with the sour cream as the recipe states and then with whole cilantro leaves.
    This is a Fabulous Recipe~Thanks Kelly!!!

    September 26, 2011
    • You made 11 appetizers?!! You go girl! So glad you enjoyed it and thanks for the papaya mango salsa tip – what a great twist!

      September 27, 2011
  5. We made the Mexican Cheesecake and topped it with freshly made pico de gallo. OUT OF THIS WORLD! Can’t wait to make again. OH! and my neighbor is making it for a poker party this weekend…

    October 3, 2011
    • Yay!! So glad you enjoyed it!

      October 4, 2011

Trackbacks & Pingbacks

  1. Spicy Mexican Avocado Cheesecake (Appetizer/Dip) « Sumptuous Spoonfuls

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: