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Chicken-Chile Cheesecake



  • 1 1/3 cups finely crushed tortilla chips
  • 1/4 cup butter, melted
  • 24 ounces cream cheese, softened
  • 4 large eggs
  • 1 teaspoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 3 tablespoons minced scallions
  • 1 1/2 cups finely shredded cooked chicken
  • 4 roasted green chiles, skins and seeds removed, chopped *
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 (16 ounce) carton sour cream
  • 1 teaspoon seasoned salt
  • minced scallions
  • Picante sauce

* or 2 (4 ounce) cans chopped green chiles, drained

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  1. Combine tortilla chips and butter; press on bottom and 1 inch up sides of a 9-inch springform pan. Set aside.
  2. Beat cream cheese at high speed of electric mixer until light and fluffy; add eggs, 1 at a time, beating well after each addition. Stir in chili powder and next 3 ingredients.
  3. Pour half of cream cheese mixture into prepared pan. Sprinkle with chicken, chiles and cheese; carefully pour remaining cream cheese mixture on top.
  4. Bake at 350 degrees F for 10 minutes; reduce heat to 300 degrees F, and bake an additional hour or until set.
  5. Cool completely on a wire rack.
  6. Combine sour cream and seasoned salt, stirring well; spread evenly on top of cheesecake.
  7. Cover and chill at least 8 hours.
  8. Garnish.
  9. Serve with picante sauce, if desired.