Recipe by Stephanie Fenley Garcia
"This is a beautiful appetizer, and always a crowd pleaser. Spread this cake on crackers or serve with corn chips."
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crushed tortilla chips
3 (8 ounce) packages
cream cheese, softened
1 1/4 cups
shredded Colby cheese
chopped green chile peppers
jalapeno cheese dip
2 (2 ounce) cans
sliced black olives
green onions, chopped
I made this but with some changes based on another recipe for a similar appetizer because of the reviews saying it is too bland. I mixed 1/2 a package of taco seasoning mix into the cream cheese mixture before baking, used canned, diced green chiles instead of jalapeno dip, 2 cups of "Mexican Blend" grated cheese and no cottage cheese. I added the remaining taco seasoning to the sour cream topping. It smelled sooooooo good while baking, I could hardly stay out of it! Served with tortilla chips, it went over very well at the potluck I took it to. Everyone is also impressed by how pretty it is with the rings of black olive, tomato and green onion arranged on top. I think a way to avert the soggy bottom crust might be to prebake the crust lined springform pan in the oven for 10 minutes or so. I am going to try that next time.
This was ok, nothing I would rave about. It has a lot of ingredients for the final effect. If I made it again I would leave out the tortilla chips, by the next day they were soggy!
To avoid the soggy crust problems, I simply greased the springform pan, then dusted it with dry breadcrumbs. I then served it with crackers and tortilla chips, rendering a crust unnecessary. I substituted sharp cheddar for the Colby. I mistakenly purchased a can of jalapenos instead of mild green chilis - I ended up using about half the can. It added a bit of zip, but the rest of the filling really tempered it. Everyone I served it to asked me how I could cram so much flavor into a little bite, so it was well-received!
Very bland! This recipe will need to be tweaked ALOT! My guests agreed. It is a beautiful presentation, so if you can KICK IT UP A NOTCH with your own personal preference it would be worth it. Add seasoning, more peppers anything to make it resemble a "southwest" taste. Forget the chips on the botton. Soggy! Makes enough for a very large party.
Excellent & very pretty!
I really liked the "back door" warmth of this recipe but I recommend adding one 4 oz. can of diced jalapenos. There is plenty of fat in the cheeses to tone it down and we had adults and kids enjoying it. It would not have enough heat without in my opinion. It's very nice on crackers, celery and, I'm afraid, by the bite. I just made it again tonight and it was quite a hit.
I just brought this cheesecake to a party and it was a huge hit! The only revisions I made was to add salt, pepper, chopped jalapenos and a cayenne/chili spice to the "cheese" mix. I made it with the original ingredients and it was a little bland but the extra additions gave it a delicious kick! It was easy and great!
This cheesecake is delicious! It's great with Fritos Corn Chips.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwest Appetizer Cheesecake
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 210
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