Mexican Cheesecake – An Appetizer for a Crowd

As I shared earlier this week, I attended two back to back game nights which were both incredibly fun!  Friday night was Bunco with the ladies – I brought a easy, make ahead Blue Cheese Dip.  Saturday was Couples Euchre.

I kept seeing this recipe in my “Food for Thought” cookbook by the Junior League of Birmingham for years, and I never made it.  Unfortunately, the cookbook is no longer available, but this recipe was a success so I am here to share!

This is another make ahead dish, but takes more prep time than the Blue Cheese Dip – not difficult, just more time.  You will want to bring this for a crowd – it makes A LOT!  An alternative is to cut the recipe down and make it in a smaller springform pan – I am definitely going to see how that works in the future.

Give this one a try and let me know what you think!

Mexican Cheesecake
Serves 12-15
Recipe courtesy of Junior League of Birmingham in their cookbook:  “Food for Thought”

2/3 cup finely crushed tortilla chips
2 tablespoons melted butter
1 cup cottage cheese
3 (8 oz) packages cream cheese, softened
4 eggs
10 ounces grated sharp Cheddar cheese
1 (4 1/2 oz.) can chopped green chilies, drained
1/4 teaspoon Tabasco Sauce
1 (8 oz.) carton sour cream
1 (8 oz.) container jalapeno Cheddar cheese gourmet dip
Garnishes:  1 oz. chopped tomatoes, 1/2 cup chopped green onions, 1/4 cup pitted sliced ripe olives
Tortilla chips, for serving

Preheat oven to 350 degrees.

Combine tortilla chips and butter.  Press mixture into bottom of a 9 inch springform pan.  Bake at 350 degrees 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 mixture 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 at 350 degrees for 1 hour.

Combine sour cream and jalapeno Cheddar gourmet dip.  Spread sour cream mixture over the hot cheesecake, and bake 10 additional minutes.  Remove from oven, and let cool slightly.  Loosen the cake from the rim of the pan.

Cool completely before removing the rim.  Refrigerate cheesecake until ready to serve.  Garnish with tomatoes, green onions, and olives, if desired, before serving.  Serve with tortilla chips.

Cheesecake needs to be thoroughly cooled before serving, preferably for 12 hours.  Keep refrigerated, lightly covered.

Serve with tortilla chips.

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