Best 2 Green Chile Cheesecake Recipes

Green chile cheesecake is a unique and delectable dessert with a blend of sweet and spicy flavors sure to tantalize your taste buds. This modern twist on the classic cheesecake features roasted green chiles, providing a delightful smoky flavor and balanced heat. While the combination may seem unconventional at first, the result is a harmonious balance of sweet creaminess and a mild, flavorful spiciness that will leave you craving more. Whether you're looking to impress guests at a dinner party or simply satisfy your sweet and savory cravings, a green chile cheesecake is sure to be a hit.

Here are our top 2 tried and tested recipes!

GREEN CHILE CHEESECAKE WITH PAPAYA SALSA WILSON

Green Chile Cheesecake with Papaya Salsa Wilson image

Provided by Sondra Wilson

Categories Appetizer Bake Vegetarian Cheddar Cream Cheese Papaya Cornmeal Hot Pepper Sour Cream Cilantro Monterey Jack Gourmet Washington

Number Of Ingredients 22

Ingredients

For crust
1/2 stick (1/4 cup) unsalted butter
1 cup blue cornmeal*
1/4 cup boiling water
For filling
8 fresh green chiles such as Anaheim or poblano
1 1/2 cups sour cream
2 large eggs
1 pound cream cheese, softened
2 tablespoons unsalted butter
1 cup grated Monterey Jack cheese (about 4 ounces)
1 1/2 cups grated sharp Cheddar (about 6 ounces)
1 tablespoon minced fresh dill leaves
1/4 cup chopped fresh cilantro
For salsa
1/2 papaya
1 garlic clove
1/2 cup finely chopped red onion
1/2 red bell pepper
1 tablespoon chopped fresh cilantro
2 tablespoons rice vinegar
*available at Latino markets and specialty foods shops

Steps:

Preheat oven to 325°F.
Make crust:
Melt butter and in a bowl stir together with cornmeal and water. Press mixture onto bottom of a 10-inch springform pan.
Make filling:
Roast and peel chiles and cut off tops. Discard seeds and ribs and finely chop chiles. In a food processor blend sour cream and eggs. Add cream cheese and butter and blend until smooth. Transfer mixture to a bowl and stir in chiles, cheeses, dill, cilantro, and salt to taste. Pour filling over crust and bake in middle of oven 45 minutes, or until center is just set. Cool cheesecake completely in pan on a rack.
Make salsa:
Peel and seed papaya and coarsely chop (you will have about 1 cup). Mince garlic. In a bowl stir together papaya, garlic, onion, bell pepper, cilantro, vinegar, and salt and pepper to taste.
Serve cheesecake with salsa.

GREEN CHILE CHEESECAKE

Green Chile Cheesecake image

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.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 5h45m

Yield 20

Number Of Ingredients 19

Ingredients

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
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

Steps:

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.
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.
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.
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.
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.
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.

Nutrition Facts : Calories 327.4, Carbohydrate 28.5 g, Cholesterol 56.4 mg, Fat 3 1/2, Fiber 1.3 g, Protein 7.6 g, SaturatedFat 8.1 g, ServingSize 1 Serving, Sodium 492.1 mg, Sugar 4.5 g

Tips:

Use high-quality cream cheese and sour cream. This will ensure that your cheesecake is rich and creamy.
Make sure the cream cheese and sour cream are at room temperature before you start. This will help them mix together smoothly.
Do not overbeat the cheesecake batter. Overbeating can cause the cheesecake to be dense and crumbly.
Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
Allow the cheesecake to cool completely before serving. This will help it to set properly.

Conclusion:

Green chile cheesecake is a delicious and unique dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you like it mild or spicy, this cheesecake is sure to please everyone. So next time you are looking for a special dessert, give green chile cheesecake a try. You won't be disappointed!

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