Savory Green Chile Cheesecake

For years, I have wanted to make a savory cheesecake. Yesterday, I finally got my big chance. And, yes, it was as good as I imagined it would be.

Remember when I went to the Caftans and Jellied Salad Party and made two jellied salads PLUS a bologna cake? Well, the same genius friend that threw that crazy shindig decided to have a Golden Girls Cheesecake Party, and as soon as I received my invite, I knew that I wanted to do something a little different. And what could be more different in a sea of sweet cheesecakes than a savory one filled with green chiles and topped with guacamole and pico de gallo?

20180520_012015.jpgNeedless to say, I am thrilled with how it turned out. It’s meant to be served with tortilla chips for scooping, but I really enjoyed it on its own and helped myself to a couple of thin wedges over the course of the evening. If you don’t find yourself invited to a cheesecake-themed party, I think it would make a great addition to a brunch or appetizer buffet.

Savory Green Chile Cheesecake

2 packages cream cheese, softened
2 eggs
1 small can chopped green chiles, drained
1 cup shredded monterey jack cheese
1 1/2 cups finely crushed tortilla chips
4 Tbsp melted butter
Toppings of your choice (salsa, guacamole, sour cream, green onions, black olives, etc)

Preheat oven to 325. In a small bowl, combine crushed tortillas and butter. Press lightly into the bottom of a non-stick springform pan. (Line the bottom of the pan with a circle of parchment first for easier removal.) Bake for 15 minutes.

While crust is baking, beat together cream cheese and eggs in a large bowl until well combined. Stir in chiles and grated cheese. Carefully spoon filling over baked crust, being careful not to disturb tortilla crumbs, then carefully smooth top.

Bake for 30 minutes, or until middle is just set. Remove from the oven and cool completely before decorating.

Once cake is cool, remove from pan and transfer to a serving plate. Top with your choice of toppings. I went crazy with guacamole, sour cream, green onions, black olives and fresh pico de gallo (tomatoes, onion, cilantro, lime juice and salt).

20180520_011203-2.jpgServe cold or at room temp with tortilla chips for scooping. Make one 9″ cake.

Adapted from Taste at Home.


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