Southwestern Cheesecake
Recipe type: Appetizer, Southwestern
Prep time: 
Cook time: 
Total time: 
Serves: Serves 8
Savory southwestern cheesecake with a cornmeal crust.
  • Cornmeal Crust
  • 1 1/2 cups water
  • 1/2 cup cornmeal
  • 1 tablespoon minced garlic
  • 1½ teaspoons salt
  • 1 tablespoons dried basil
  • Cheesecake
  • 3 8 oz packages cream cheese
  • 1 package taco seasoning mix
  • 3 eggs
  • 1/2 cup sour cream
  • 4 oz. mild green chilies
  • 2 cloves garlic minced
  • Topping
  • 1/2 cup sour cream
  • 3/4 cup salsa
  1. Prepare Cornmeal Crust.
  2. Grease a 7-inch springform pan. In a small saucepan over medium-high heat, bring water to a boil; stir in cornmeal, garlic, salt, and basil. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally. Fold in parmesan cheese. Remove from heat and let cool 5 minutes.
  3. Press warm cornmeal mixture onto the bottom of the springform pan. Smooth the surface and set aside.
  4. Preheat oven to 325 degrees F. and position baking rack in center of oven.
  5. To make filling:
  6. Have the cream cheese at room temperature. Put in a mixing bowl and beat until smooth. Add the sour cream and mix well.
  7. Add the eggs one at a time and beat until thoroughly combined.
  8. Add seasoning mix and garlic. Mix well.
  9. Drain the green chilies. Fold in with a spatula. Pour into prepared pan.
  10. Bake for 50 - 60 minutes.
  11. Topping
  12. Spread the sour cream on top of the cheesecake. Top with salsa. Serve with chips.
Recipe by Recipes Food and Cooking at