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Fiesta Cheesecake


  • 1 1/2 cups finely crushed tortilla chips
  • 1/4 cup butter or margarine, melted
  • 16 ounces cream cheese, softened
  • 3 ounces cream cheese, softened
  • 2 large eggs
  • 2 1/2 cups (10 ounces) shredded Monterey jack cheese with peppers
  • 1 (4 ounce) can chopped green chiles, drained
  • 1/4 teaspoon ground red pepper
  • 1 (8 ounce) carton sour cream
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet yellow pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup green onions
  • 1 medium tomato, chopped
  • 2 tablespoons finely chopped ripe olives
  • 2 bunches fresh cilantro or parsley (optional)


  1. Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch spring-form pan.
  2. Bake at 325 degrees F for 15 minutes.
  3. Cool on a wire rack.
  4. Beat all 19 ounces of cream cheese at medium speed with an electric mixer for 3 minutes or until fluffy; add eggs, one at a time, beating after each addition.
  5. Stir in cheese, chiles and ground red pepper.
  6. Pour into prepared pan, and bake at 325 degrees F for 30 minutes.
  7. Cool for 10 minutes on a wire rack.
  8. Place on a bed of fresh cilantro or parsley, if desired.
  9. Gently run a knife around edge of pan to release sides, and let cool completely.
  10. Spread sour cream evenly over top; cover and chill.
  11. Arrange green pepper and remaining ingredients on top as desired.

Yield: one 9-inch cheesecake or 25 appetizer servings

Source: Casa Sedona Bed & Breakfast Inn, Sedona, Arizona

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