Southwest Cowboy Cheesecake Recipes

SOUTHWESTERN CHEESECAKE

Southwestern Cheesecake image

This savory cheesecake has a tortilla chip crust, is flavored with chilies and a colby cheese blend and is topped with colorful vegetables.

Provided by My Food and Family

Categories Meal Recipes

Time 5h

Yield Makes 50 servings.

Number Of Ingredients 11

Ingredients

1 cup finely crushed tortilla chips
3 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 eggs
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses
1 can (4 oz.) chopped green chiles, drained
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chopped yellow or orange pepper
1/2 cup green onion slices
1/3 cup chopped tomatoes
1/4 cup sliced pitted black olives

Steps:

Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crushed chips and butter; press firmly onto bottom of pan. Bake 15 minutes; set aside.
Beat cream cheese and eggs in large bowl with electric mixer on medium speed until well blended. Add shredded cheese and chilies; mix well. Pour over crust.
Bake 30 minutes or until center is almost set. Spread sour cream over cheesecake. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with remaining ingredients just before serving. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 70, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

SOUTHWEST COWBOY CHEESECAKE

Southwest Cowboy Cheesecake image

Make and share this Southwest Cowboy Cheesecake recipe from Food.com.

Provided by Mr. Bill in TN

Categories Cheese

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups crumbled tortilla chips
3 tablespoons butter
16 ounces cream cheese
2 large eggs
1/4 teaspoon salt
8 ounces cheddar cheese, shredded
4 ounces green chilies, chopped
1 cup sour cream
2 tablespoons taco seasoning
1/2 cup red bell pepper, diced
1/2 cup yellow pepper, diced
1/2 cup green pepper, diced
1/2 cup tomatoes, diced & drained
1/2 cup black olives, chopped
1/2 cup green olives, chopped
1/2 cup scallion, chopped
1 salsa, of your choice

Steps:

Preheat oven to 325F.
Combine the crushed chips and butter and press into a 9" springform pan.
Bake 15 minutes.
Set aside to cool.
In large mixing bowl, whip cream cheese until fluffy.
Beat in the salt and eggs, one at a time until smooth.
Fold in the shredded cheese and green chilies.
Pour into the prepared crust and bake for 30 minutes.
Combine the sour cream and taco seasoning and pour over the hot cheesecake.
Cool to room temperature and then refrigerate overnight.
Just before serving, garnish decoratively with the diced and chopped vegetables.
A spiral pattern works nicely.
Serve with accompanying salsa.

Nutrition Facts : Calories 304.3, Fat 27.9, SaturatedFat 17, Cholesterol 112.7, Sodium 370.9, Carbohydrate 5, Fiber 0.8, Sugar 1.5, Protein 9.8

SOUTHWESTERN CHEESECAKE

Southwestern Cheesecake image

This is great appetizer cheesecake. Feeds a bunch. Serve it with tortilla chips and celery sticks. Cook time includes chill time.

Provided by pines506

Categories Mexican

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 cup finely crushed tortilla chips
2 tablespoons margarine, melted
2 (8 ounce) packages cream cheese, softened
2 eggs
1 (8 ounce) package shredded colby-monterey jack cheese
1 (4 ounce) can chopped green chilies, drained
1 cup sour cream
1 cup orange bell peppers or 1 cup red bell pepper (or a combo of all 3)
1/2 cup chopped green onion
1/4 cup sliced black olives
1/3 cup chopped tomato

Steps:

Preheat oven to 325.
Stir together chips and margarine and press into a 9-inch springform pan.
Bake for 15 minutes.
Beatg cream cheese and eggs in large bowl at medium speed until well blended.
Stir in the co-jack cheese and the chilis and pour over crust.
Bake for 30 minutes.
Cool completely.
Spread sour cream over cheese cake and sprinkle on toppings.
Chill 1-2 hours.
Remove from cake pan after chilling.
Let sit out to"soften" a little or you'll break your tortilla chips!
before serving.
Serve on platter surrounded by tortilla chips and celery sticks.

SOUTHWEST CHEESECAKE

Southwest Cheesecake image

I often serve this recipe as an appetizer before a Mexican dinner. It is great if you have a diabetic in the family.-Lori Walton, Stuttgart, Arkansas

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 20-24 appetizer servings.

Number Of Ingredients 8

Ingredients

2 packages (8 ounces each) cream cheese, softened
2 cups shredded cheddar cheese
2 cups sour cream
1-1/2 envelopes taco seasoning
3 large eggs, lightly beaten
1 can (4 ounces) chopped green chilies, drained
2/3 cup salsa
Tortilla chips

Steps:

In a large bowl, beat cheeses until fluffy. Stir in 1 cup sour cream and taco seasoning. Add eggs; beat on low speed just until combined. Fold in chilies. Pour into a greased 9-in. springform pan. Place on a baking sheet., Bake at 350° for 35-40 minutes or until center is almost set. Remove from oven; let stand for 10 minutes (leave oven on). Spoon remaining sour cream over top of filling. Bake 5 minutes loner. Cool completely on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Place on serving plate. Top with salsa. Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts :

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