*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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!
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.
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