Chile Cheesecake

Chile Cheesecake

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  • Prep Time


  • Total Time


  • Servings



  • 2 to 3

    cups crushed tortilla chips (about 1 medium-size bag)

  • 4

    tbsp melted butter

  • 3

    (8 oz) packages ⅓ less fat cream cheese, at room temperature

  • 3

    medium eggs

  • 8

    ounces pepper jack cheese, grated

  • ½ to ¾

    cup sour cream

  • 1

    cup pico de gallo, drained

  • ¾

    cup shredded cheddar cheese (optional)


Preheat oven to 325 degrees. Coat a 9-inch springform pan with a vegetable coating spray. Crush the chips using the metal blade of a food processor, or put them into a zip-top plastic bag and use the flat edge of a wooden spoon to crush them. Transfer to a bowl and toss with melted butter. Spread in the prepared springform pan. Bake at 325 degrees for 10 to 12 minutes. This can be done in advance. Place cream cheese in a food processor fitted with the metal blade (or use an electric mixer), and process until smooth. Add eggs and pepper jack cheese and mix completely. Mound in large spoonfuls over the chip crust and spread carefully to distribute evenly. Bake at 325 degrees for 25 minutes (20 minutes in a convection oven). Remove and cool 6 to 8 minutes, then spread with sour cream and top with drained pico de gallo. Garnish with a mound of shredded cheddar, if desired.


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