Okay, so I’ve written before about how I love to make cheesecakes. Among my friends, I’m kind of slightly famous for my cheesecakes. Chocolate Chip Cheesecake, German Chocolate Cheesecake, White Chocolate Cheesecake, Praline Cheesecake, and my famous “Cheesecake Bar” at which you can top your cheesecake anyway you like. When I’m invited to a potluck, I’m usually asked to bring a cheesecake. I love making them. I love eating them. I love being told that someone else loves them. Cheesecakes rock!
Here’s one that you probably wouldn’t think about when hearing the word “cheesecake.” When most of us hear “cheesecake,” our minds are clouded with thoughts of rich, velvety, sweet, cream cheesy cheesecake.
This recipe will turn that notion upside down!
This is a savory cheesecake served as an appetizer. It’s really easy to make and absolutely delicious.
Mexican Appetizer Cheesecake
Preheat oven to 350°.
Crust:
- 2 cups finely-crushed Fritos corn chips
- 1 stick of butter, melted
Combine crushed chips and butter and spoon into the bottom of a spring form pan, pressing slightly. Bake for 10 minutes.
Filling:
- 3 8-oz. pkg. of cream cheese, softened
- 2 eggs, room temperature
- 1 envelope of taco seasoning mix
- 1 small can of chopped green chiles
- 2 cups of shredded Monterey Jack cheese
Beat cream cheese until smooth. Add eggs one at a time, beating at low speed – just until combined. Add taco seasoning – beat until combined. Using a large spoon, fold chiles and cheese into the cream cheese mixture. Once combined, spoon the mixture onto the corn chip crust. Tap spring form pan on the counter to release any air bubbles. Bake for 30 minutes. Remove from oven and allow to come to room temperature. Run a sharp knife around the edge of the cheesecake to help loosen. Open the spring form pan sides and remove. Slide cheesecake onto a serving plate. Place in refrigerator and chill for 4 hours or overnight.
Garnish:
- Salsa
- Sour cream
- Chopped or sliced black olives
- Chopped green onions
- Shredded Monterey Jack cheese
Garnish as desired. Slice into serving sizes and serve with corn chips.
Well Duh #1: This does not have to be cold when served. It is great at room temperature, too.
Well Duh #2: I usually serve it with Fritos Scoops. Tortilla chips are a little too thin to stand up to the cheesecakey texture.
Well Duh #3: You can garnish any way you want. I’ve listed my favorite way to garnish it, but you can certainly change it up.
Well Duh #4: This recipe will make one standard-sized cheesecake, but in the picture shown, I used it to make two 6-inch cheesecakes. I actually froze one – ungarnished – for later. If you are serving this at a party, you’ll want to make the bigger one. Trust me. It will be a big hit!
I will be posting lots of appetizer and candy recipes in the next few weeks since I am starting to make Christmas treats. Hang on tight and get ready for yummy overload!
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