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

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

273.9 calories; 8.9 g protein; 7.8 g carbohydrates; 94.2 mg cholesterol; 383.9 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/21/2006
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. Read More
(42)

Most helpful critical review

Rating: 3 stars
12/26/2003
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! Read More
(27)
26 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/21/2006
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. Read More
(42)
Rating: 3 stars
12/26/2003
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! Read More
(27)
Rating: 4 stars
05/10/2004
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! Read More
(17)
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Rating: 1 stars
11/26/2004
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. Read More
(8)
Rating: 5 stars
12/26/2003
Excellent & very pretty! Read More
(8)
Rating: 5 stars
12/26/2003
This cheesecake is delicious! It's great with Fritos Corn Chips. Read More
(7)
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Rating: 5 stars
12/16/2008
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. Read More
(7)
Rating: 4 stars
04/04/2005
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! Read More
(6)
Rating: 3 stars
07/25/2005
I wanted to try this recipe for a Mexican party. It looked really yummy! I found the cheese cake part to be bland even though I added some hot cheese and extra green chiles. It was also hard to scoop up with tortilla chips as they broke. I don't think I would make this again. Read More
(5)