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  • Prep Time


  • Total Time


  • Servings



  • cup finely crushed tortilla chips

  • 2

    Tbs melted butter

  • 1

    cup cottage cheese

  • 3 - 8 oz packages cream cheese (soft)

  • 4


  • 10

    oz grated sharp cheddar cheese

  • 1 - 4.5 oz can chopped green chilies, drained

  • ¼

    tsp Tabasco Sauce

  • 1 - 8

    oz carton sour cream

  • 1 - 8 oz container jalapeno cheddar cheese gourmet dip

  • Garnishes: 1 ounce chopped tomatoes, ½ cup chopped green onions,

  • ¼

    cup pitted sliced ripe olives


Combine tortilla chips and butter. Press mixture into bottom of 9-inch springform pan. Bake at 350 for 15 minutes. Process cottage cheese in blender, or food processor, on high until smooth. Transfer to large bowl and add cream cheese; beat at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in Cheddar cheese, chilies and Tabasco sauce. Pour the mixture over the baked crust, and bake a t 350 for one hour. Combine sour cream and jalapeno cheddar gourmet dip. Spread sour cream mixture over the hot cheesecake, and bake 10 more minutes. Remove from oven, and let cool slightly. Loosen the cake from the rime of the pan. Cool completely before removing the rim. Refrigerate cheesecake (preferably for 12 hours) until ready to serve. Garnish with tomatoes, green onion, and olives, if desired, before serving. Serve with tortilla chips.


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