Green Chile Cheesecake

Enjoy this appetizer cheesecake that combines hot Old El Paso® Chopped Green Chiles with cream cheese and Green Giant® Niblets® Frozen Corn filling in a crust baked using Progresso® Plain Bread Crumbs.

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  • prep time 40 min
  • total time 5 hr 45 min
  • ingredients 19
  • servings 20
 

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 Green Giant® Niblets® 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 hot 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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

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Expert Tips

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.

Tyr preparing the crust with cornbread crumbs instead of bread crumbs.

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
305
(
Calories from Fat
225),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
12g,
12%
),
Cholesterol
95mg
95%;
Sodium
700mg
700%;
Total Carbohydrate
10g
10%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
18%;
Vitamin C
4%;
Calcium
14%;
Iron
6%;
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.