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Savory Chile Cheesecake

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“Recipe from an Ortega recipe booklet. Tip: When served with tortilla chips or crackers, this cheesecake is a great make-ahead dish for parties. For an even more festive presentation, top with jalapeno jelly.”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

  • 35.43 g packageortega taco seasoning mix
  • 29.58 ml cornmeal
  • 2 (453.59 g) package cream cheese, softened
  • 226.79 g container cream cheese with vegetables
  • 2 (226.79 g) canortega fire-roasted diced green chilies
  • 3 eggs
  • 4.92 ml garlic powder
  • 453.59 g jarortega salsa, any variety
  • 473.18 ml shredded cheddar cheese
  • additional ortega salsa (optional)

Directions

  1. Preheat oven to 350 F.Coat bottom and sides of 9-inch springform pan with nonstick cooking spray. Combine seasoning mix and cornmeal; sprinkle over bottom and sides of prepared pan.
  2. Beat cream cheeses, chiles, eggs and garlic powder in large bowl until smooth. Pour one-half of the batter into prepared pan. Spread salsa evenly over batter. Sprinkle cheese evenly over salsa. Spread remaining batter evenly over cheese.
  3. Bake 50 to 55 minutes or until edges are set but center still moves slightly. Loosen cheesecake from side of pan with knife. Cool completely in pan on wire rack; remove side of pan. Slice to serve; top with additional salsa, if desired.

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