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Savory Baked Salsa Cheesecake
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Savory Baked Salsa Cheesecake

This cheesecake is a fun break from the usual array of party dips and can easily be made a day ahead. Top it with homemade salsa (recipe included) or salsa of choice. Don't forget the dollop of sour cream! Note: The total time listed includes the prep, cooling and chill times.
Prep Time45 mins
Cook Time50 mins
Total Time5 hrs 35 mins
Servings: 18 servings
Author: Terri @ that's some good cookin'

Ingredients

For the Crust:

  • 1 1/2 cups finely crushed tortilla chips
  • 1/4 cup butter melted

For the Filling:

  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1 tablespoon minced fresh garlic
  • 2 8 ounce packages cream cheese, softened
  • 3/4 cup sour cream plus more for serving
  • 2 eggs room temp, lightly beaten
  • 2 cups 8 ounces, weight pepper jack cheese, grated
  • 2 tablespoons fresh squeezed lime juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 tablespoon chopped cilantro

For the Homemade Salsa

  • 1 14.5 ounce can diced fire-roasted tomatoes
  • 1/4 cup finely chopped onion
  • 1 jalapeno pepper minced (remove seeds and membranes to reduce heat level if desired)
  • 2 teaspoons minced garlic
  • 2 tablespoons chopped cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground black pepper

Instructions

  • Preheat oven to 350-degrees F. Lightly butter a 9-inch springform pan. Set aside.

For the Crust:

  • In a small bowl, mix together the finely crushed tortilla chips and the melted butter. Press into the bottom and 1/2-inch up the sides of the prepared springform pan. Place on a shallow rimmed baking pan and bake for 10 minutes.
  • Remove from oven and allow to cool to room temperature or until slightly warm.

For the Filling:

  • Heat a medium frying pan over medium heat. Add olive oil and swirl pan to coat bottom evenly with oil. Add the onions and garlic. Lower heat to medium low. Cook, stirring frequently until onions are translucent. Remove from heat and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and sour cream just until smooth.
  • Add eggs and mix just until incorporated. Add the pepper jack cheese, lime juice, smoked paprika, cumin and salt. Mix until well combined. Stir in the chopped cilantro.
  • Pour mixture into the springform pan, spreading gently and evenly over crust. Bake for 40-45 minutes until center is hot and set.
  • Remove from oven and allow to sit until cool. Leave the springform pan in place. Cover with plastic wrap or foil. Chill in refrigerator for at least 3 hours. May be chilled overnight.
  • When ready to serve, remove springform pan. Slice cheesecake into wedges, top each with salsa and a dollop of sour cream. Suggested serving ideas: sturdy tortilla chips or crackers.

For the Salsa

  • Put the tomatoes in a food processor and pulse 5 or 6 times to break up chunks. Add the onion, jalapeno and garlic. Pulse until salsa is at desired consistency. Add the cilantro, lime juice, salt, cumin and black pepper. Pulse 2 or 3 times to combine.
  • Put in airtight, covered container and refrigerate for at least 2 hours. May be chilled overnight.

Notes

Store-bought salsa can be used in place of the homemade salsa.