Best 2 Southwest Appetizer Cheesecake Recipes

Indulge in a culinary adventure with our tantalizing Southwest Appetizer Cheesecake, a harmonious blend of bold flavors and creamy textures. This delectable creation is sure to be the star of any gathering. The rich and tangy cheesecake filling is infused with a medley of spices, capturing the essence of the American Southwest. A layer of savory black beans and corn adds a delightful contrast in texture and flavor, while a vibrant salsa topping completes this masterpiece. To complement this savory cheesecake, we also present a zesty Avocado Salsa and a refreshing Mango Salsa, each adding a unique twist to the dish. Get ready to embark on a flavor journey that will leave your taste buds dancing with joy!

Here are our top 2 tried and tested recipes!

SOUTHWEST APPETIZER CHEESECAKE

Southwest Appetizer Cheesecake image

This has to be the Cadillac of all savory cheesecakes. It has such elegant presentation and is so versatile that it is as comfortable at a wedding reception as it is for a BBQ! This is worth it's weight in gold!

Provided by FLUFFSTER

Categories Savory Pies

Time 2h10m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

plain tortilla chips or nacho cheese flavored tortilla chips
2 tablespoons margarine, melted
1 cup cottage cheese
3 (8 ounce) packages cream cheese, softened
4 eggs
2 1/2 cups shredded sharp cheddar cheese
1 (4 ounce) can chopped green chilies, well drained
1 (8 ounce) container sour cream
1 (8 ounce) container jalapeno cheddar cheese dip (I use Frito-Lay)
1 cup chopped tomato
1/2 cup green onion, chopped
1/4 cup sliced sliced pitted black olives

Steps:

Place tortilla chips in a large Ziploc bag.
Finely crush chips with mallet or rolling pin to measure 2/3 cup.
Preheat oven to 325 degrees.
Combine crushed chips and margarine; press onto bottom of 9-inch springform pan.
Bake 15 minutes.
Meanwhile, process cottage cheese in processor or blender until smooth.
Beat cream cheese and cottage cheese in large bowl with and electric mixer on med. speed until well blended.
Add eggs, 1 at a time, mixing well after each addition.
Stir in cheddar cheese and chilies.
Pour mixture over baked crust.
Return to oven; bake 60 minutes.
Combine sour cream and dip in small bowl; mix thoroughly.
Remove cheesecake from oven and carefully pour sour cream mixture evenly over top.
Return cheesecake to oven; bake 10 minutes more.
Remove cheesecake from oven.
Let stand at room temperature to cool slightly.
Loosen cake from rim of pan; cool completely before removing rim.
Refrigerate cheesecake until ready to serve.
Just before serving, top with the tomatoes, green onions and olives.
Cut into wedges to serve.
Note: The 8 oz. cans of jalepeño cheddar dip are found, usually, on the rack in front of the tortilla chips, and potato chips.

SOUTHWEST APPETIZER CHEESECAKE

Southwest Appetizer Cheesecake image

This is a beautiful appetizer, and always a crowd pleaser. Spread this cake on crackers or serve with corn chips.

Provided by Stephanie Fenley Garcia

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 5h50m

Yield 20

Number Of Ingredients 13

Ingredients

2 cups crushed tortilla chips
2 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1 ¼ cups shredded Colby cheese
8 ounces cottage cheese
4 eggs
4 ounces chopped green chile peppers
8 ounces jalapeno cheese dip
8 ounces sour cream
1 tomato, chopped
4 ounces sour cream
2 (2 ounce) cans sliced black olives
2 bunches green onions, chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine crushed tortilla chips and melted butter in a small mixing bowl. Press mixture into a 9-inch springform pan to form the crust.
In a large mixing bowl, combine cream cheese, Colby-Jack cheese, cottage cheese, eggs and green chile peppers. Spread this mixture evenly into the crust.
Bake for 1 hour. When finished baking, remove cake from oven and let cool 5 minutes.
Combine the jalapeno dip and 8 ounces sour cream in a small mixing bowl. Spread this mixture over the cheesecake to cover any cracks. Return to cake the oven and bake 10 minutes.
Remove the cake from the oven and let it cool for at least 4 hours. When cooled, dollop remaining sour cream on top of the cake (in the center). Arrange the tomatoes, black olives, and green onions around the sour cream in concentric circles.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 7.8 g, Cholesterol 94.2 mg, Fat 23.3 g, Fiber 1.1 g, Protein 8.9 g, SaturatedFat 13.9 g, Sodium 383.9 mg, Sugar 1.6 g

Tips:

Use fresh, high-quality ingredients: This will ensure that your cheesecake has the best possible flavor and texture.
Make sure your cream cheese is at room temperature before you start: This will help it mix smoothly with the other ingredients.
Don't overmix the cheesecake batter: Overmixing can cause the cheesecake to be dense and crumbly.
Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
Chill the cheesecake for at least 4 hours before serving: This will allow the cheesecake to set properly.

Conclusion:

This Southwest Appetizer Cheesecake is a delicious and easy-to-make appetizer that is perfect for any party or gathering. With its creamy, cheesy filling and crunchy crust, this cheesecake is sure to be a hit with everyone. So next time you're looking for an appetizer that is both delicious and impressive, give this Southwest Appetizer Cheesecake a try.

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