Chili Cheesecake

Wednesday, July 7, 2010

I really do love food. I love reading about food; shopping for food; cooking food; and in particular, eating food. And I really do love blogging about food, although you wouldn't know it based on how often I make it onto this website. Unfortunately, life often gets in the way of my true love - food. Someday, I'll be able to make a living doing what I love. In the meantime, I'll try to make it here more often.

4th of July always means BBQ, and family potlucks. As I was preparing to make the same old things this year, I found my way to the Tasty Kitchen website, run by The Pioneer Woman. This Chili Cheesecake posted by dnvrbronco appealed to me for many different reasons, this photo being one of them:

The recipe was quite easy to make, and is quite beautiful when finished.


1 cup crushed tortilla chips
3 Tbls butter, melted
16 oz cream cheese, softened
2 eggs
1/4 tsp chili powder
1/8 tsp cumin
1 can diced green chilies, drained (4 oz can)
1 whole jalapeno pepper, seeded and diced
8 ounces shredded Mexican blend cheese
1/3 cups sour cream


1 whole tomato, chopped
1/2 bunch green onions, chopped
1 can black olives, sliced or diced (4 oz can)
Cilantro, chopped


Preheat the over to 325 degrees. In a medium bowl, combine the tortilla chips and butter. Press into the bottom of a 9 inch spring form pan. Bake for 15 minutes, remove from the oven, and let cool for a little while. (I usually place it in the fridge so the crust firms up).

Meanwhile, in a large bowl (or stand mixer) blend the cream cheese, eggs, chili powder and cumin with a mixer. Add the green chilies, jalapeno and cheese and blend. Pour over the crust and bake for 30 minutes at 325 degrees. DO NOT OVERCOOK. Remove from the oven and cool in the pan for 10 minutes. Run a knife around the edge of he pan. Let cool to room temperature, or cool in fridge overnight.

Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro. Refrigerate until serving. Remove the sides the pan and serve with tortilla chips.

I did make one "same old thing"...Devil Horns. I've posted that recipe on here before, and would have been shot if I hadn't brought them. I also made a Mexican Corn Dip, but I was underwhelmed with that recipe, so I won't bother posting it.

On a sidenote,  I received this platter as a gift 9 years ago. This was the first time I have taken it out of the box. I loved this platter so much I didn't use it, afraid it might get broken. I'm learning that life is too short to not use the "good china" or wear your "good clothes". I'm sure this most beautiful dish is much happier being used, and possibly broken at some point, than spending its life hidden away in the box in my hutch.

I hope your Independence Day was wonderful!


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