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Green Chile Cheesecake

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Green Chile Cheesecake
  • Prep 40 min
  • Total 5 hr 45 min
  • Servings 20
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Enjoy this appetizer cheesecake that combines hot Old El Paso® Chopped Green Chiles and Frozen Corn filling in a crust baked using Progresso® Plain Bread Crumbs.
By Betty Crocker Kitchens
Updated Oct 19, 2016

Ingredients

Crust

  • 1 cup Progresso™ Plain Bread Crumbs
  • 2 oz. (1/2 cup) shredded fresh Parmesan cheese
  • 1 1/2 teaspoons chili powder
  • 1/4 cup butter, melted

Filling

  • 1 tablespoon oil
  • 1/2 cup chopped red onion
  • 2 tablespoons lime juice
  • 3 garlic cloves, minced
  • 1 cup frozen corn, thawed
  • 2 (4.5-oz.) cans Old El Paso™ Chopped Green Chiles
  • 2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
  • 3 (8-oz.) pkg. cream cheese, softened
  • 1/2 cup sour cream
  • 3 eggs
  • 4 oz. (1 cup) shredded Monterey Jack cheese
  • 7 grape or small cherry tomatoes, halved
  • 2 (12-oz.) pkg. cornbread crackers
Make With
Make With
Progresso Breadcrumbs

Steps

  • 1
    Heat oven to 325°F. In medium bowl, combine bread crumbs, Parmesan cheese and chili powder; mix well. Stir in melted butter. Pat in bottom and 1 inch up sides of ungreased 9-inch springform pan. Set aside.
  • 2
    Heat oil in medium skillet over medium heat until hot. Add onion; stir to coat. Add lime juice; cook 4 to 5 minutes or until onion has softened, stirring frequently.
  • 3
    Add garlic; cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin, salt and hot pepper sauce; mix well. Set aside.
  • 4
    Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low; beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey Jack cheese. Stir in chile mixture. Pour into crust-lined pan.
  • 5
    Bake at 325°F. for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
  • 6
    Just before serving, run knife around edge of cheesecake to loosen; remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.

Tips from the Betty Crocker Kitchens

  • tip 1
    Savory cheesecakes are an excellent choice for large parties. They can be made several days ahead of time, require no fusy assembly like individual appetizers and are beautiful when garnished and served on a pedestal plate.
  • tip 2
    Tyr preparing the crust with cornbread crumbs instead of bread crumbs.
  • tip 3
    Use the bottom of a measuring cup or glass to evenly flatten and push the crust over the bottom and up the sides of a springform pan.

Nutrition

327.4 Calories, 20.5g Total Fat, 7.6g Protein, 28.5g Total Carbohydrate, 4.5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
327.4
Calories from Fat
225
Total Fat
20.5g
32%
Saturated Fat
8.1g
40%
Cholesterol
56.4mg
19%
Sodium
492.1mg
20%
Potassium
114.5mg
3%
Total Carbohydrate
28.5g
10%
Dietary Fiber
1.3g
5%
Sugars
4.5g
Protein
7.6g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
5.50%
6%
Calcium
15.60%
16%
Iron
11.40%
11%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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