Texas Cheesecake

Texas Cheesecake

  • Prep Time: 30 mins
  • Total Time: 3 hrs 30 mins
  • Serves: 8-16,Yield: 1.0cheesecake

    • About This Recipe

    “This is an award winning recipe I got from the local newspaper. The three-hour cook time includes about 2.5 hours chilling time before serving.”

    Ingredients

  • 1cupfinely crushed tortilla chips
  • 1/4 cupmargarine, melted
  • 2 (8ounce) packages cream cheese, softened
  • 1egg
  • 8ouncesshredded colby-monterey jack cheese
  • 1/2 cupchopped green chili(optional)
  • 1teaspoongarlic powder
  • 2tablespoons Tabasco sauce or 2tablespoonsTabasco jalapeno sauce
  • 1cupsour cream
  • 1cupchopped red bell pepper
  • 1/2 cupdiced green onion
  • 1/4 cupsliced ripe olives

    • Directions

  • Preheat oven to 350.
  • Mix together crushed chips and melted margarine, then press into the bottom of a 9-inch springform pan.
  • Bake 15 minutes at 350.
  • Beat cream cheese and egg in a food processor or mixing bowl until well blended.
  • Mix in colby/jack cheese, chilies, garlic powder, and Tabasco sauce.
  • Pour mixture over crust.
  • Bake 30 minutes at 350 degrees.
  • When cake is done, remove from oven and spread sour cream over cheesecake.
  • Loosen cheesecake from rim of pan by running a sharp, thin knife around inside rim.
  • Let cheesecake cool before removing pan ring.
  • Top with red bell pepper, green onion, and sliced olives.
  • Refrigerate several hours, then serve with chips or crackers.

    • Reviews

  • “Wow Mark Hendricks, I never tried this recipe before because of the cheesecake name, so that it sounded like a sweet, which we are not that crazy about, but we love Mexican food and this is plain AWESOME!!!!!Thank-you.”

  • “Thank you Mark for this wonderful recipe!I made it for my Oscar bash last Sunday, and it went over big time!I’ve had other appetizer cheesecake recipes before, but this is definately the “creme da la creme”….even some guests who don’t care for cream cheese raved about it!”

  • “an excellant appetizer. this made a great impresion. not as much work as i initially thought either. i will definately make this again. oh…did i mention it tasted wonderful too!”

  • “This is just wonderful! Creamy and tangy and tasty! Worth the work because it is so delicious and such a cool presentation! Everyone raved and it went really fast. I wouldn’t change a thing!”

  • “This was a big hit!I made this for a work party and it was gone in no time.”

  • “Awesome!Used Fritos instead of tortilla chips since they are a bit “fluffier” and greasier so I only used 1/8 c. margarine. Used spicy Co-Jack cheese, an entire small can of chopped green chilis (always on hand.) I used 2 eggs so it would rise a little higher, and both green Tabasco Sauce and Frank’s (half and half.) Didn’t have any red peppers, but we love pimiento-stuffed green olives at our house so I chopped a few for the cheese mixture and used some sliced ones for the top. Extra yummy!There goes my New Year’s resolution! I’m going to make it again for the Superbowl! Thanks!”

  • “Amazing. We’ve served it twice @ two different parties and both times it was a big hit. Best ever!!!”

  • “This was a huge hit at a family gathering!Everyone was just raving about it.Too bad I forgot to take a picture because it also makes a very colorful presentation!”

  • “Having been sooooo excited about this recipe when I found it, I was somewhat disappointed after making it. Although we all liked it well enough, to borrow a phrase from Emeril… I think this one needs kicking up a notch. I’m thinking next time I try it I will substitute a can of Ro-Tel tomatoes (drained) for the green chilies, and maybe use finely chopped cilantro somewhere on the top. When I do, I’ll let y’all know how it turned out. “

  • “Haven’t tried, but sounds really good.”

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