Pepper Cheesecake

READY IN: 1hr 5mins
Recipe by southern chef in lo

This must be prepared ahead of time.

Top Review by Acerast

This is the exact base for the southwest cheesecake I make - minus the red peppers. They are a great addition. I also like the toppings you have included. I usually garnish mine with salsa and black olives but your combination of guacamole, tomatoes, olives and cheese is 'da bomb! I think I'll use your recipe from now on. Thanks southern chef in louisiana!

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Beat the cream cheese, shredded cheese, and taco seasoning mix until fluffy. Stir in 1 cup of sour cream. Beat in the eggs one at a time, then fold in the chilies and the red pepper.
  3. Pour in a greased spring-form pan and bake for 40 to 45 minutes. Cool for 10 minutes on wire rack.
  4. Combine the remaining sour cream with the salsa and spread on top. Bake for 5 minutes more.
  5. Refrigerate over night.
  6. To serve, unmold and spread with the guacamole or avocado dip. Garnish with fresh tomatoes, olives, or cheese. serve with taco chips.

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