Southwest Cheesecake
Submitted by cathy6150
Savory Southwest cheesecake appetizer with a tortilla chip crust, layers of seasoned cream cheese, ground beef, refried beans, and a sour cream topping loaded with fresh garnishes.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minForget sweet. This cheesecake is all about bold, savory Southwest flavors stacked in a springform pan.
A crushed tortilla chip crust gets topped with a spiced cream cheese and cheddar filling studded with green chiles. Then comes a layer of seasoned ground beef mixed with refried beans. Bake it, cool it, blanket the top with sour cream, and pile on the fresh toppings: tomatoes, scallions, peppers, olives, jalapeños, and salsa.
Slice it into wedges and watch it vanish at any party. It’s the appetizer that makes people forget the main course even exists.
Chef Tips
- Crush the tortilla chips fine for a crust that holds together when you unmold the springform pan.
- Let it chill the full 3 hours before adding toppings. This sets the layers and makes clean slicing possible.
- Drain the ground beef thoroughly after browning so the filling doesn’t get greasy.
- Set up the toppings as a bar and let guests customize their own slice.
Ingredients
Directions
Crust:
Heat oven to 325℉ (160℃).
Stir 1½ cups finely crushed tortilla chips into 5 tbsp melted butter.
Press into bottom of 9-inch spring form pan and bake for 15 minutes.
Filling:
Beat with mixer, 2 to 8 oz. pkgs of cream cheese, 2 eggs and seasonings.
Add 2 cups of shredded cheddar cheese and 1 to 4 oz. can chopped green chilies, drained.
Brown 1 lb. ground beef, drain.
Mix with 1 can refried beans.
Spread cream cheese mixture over baked crust.
Spread ground beef mixture over cream cheese layer.
Place pan back in oven for 30 minutes.
Topping:
Spread sour cream over baked cheesecake and refrigerate 3 hours.
Top with chopped green onions, tomoatoes, red or yellow bell peppers, black olives, jalapeno peppers, optional and salsa.
Unmold and serve.
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