New Mexican-Style Cheesecake


New Mexican-Style Cheesecake

Spicy and Creamy Green Chile Cheesecake

In the vibrant and flavorful world of New Mexican cuisine, we have taken the classic American New York-Style Cheesecake and given it a spicy twist. This New Mexican-Style Cheesecake combines the rich and creamy texture of the original with the bold flavors of green chiles, creating a unique and delicious dessert that will delight your taste buds.

Jan Dec

20 minutes

60-70 minutes

4 hours 30 minutes (including chilling time)

8 servings


Vegetarian, Gluten-free (if using gluten-free graham crackers), Nut-free, Low sugar (can be adjusted by using a sugar substitute)

Dairy (cream cheese, sour cream, butter), Eggs

Vegan, Dairy-free, Egg-free


While the original New York-Style Cheesecake is known for its simplicity and richness, the New Mexican adaptation adds a kick of heat and a touch of Southwestern flair. By incorporating green chiles, a staple ingredient in New Mexican cuisine, we elevate the flavor profile and give this cheesecake a unique twist that is sure to impress. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.


  • Calories: 380 kcal / 1590 KJ
  • Fat: 26g (16g saturated)
  • Carbohydrates: 31g (24g sugars)
  • Protein: 7g
  • Fiber: 1g
  • Salt: 0.4g


  1. 1.
    Preheat the oven to 325°F (163°C).
  2. 2.
    In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch (23cm) springform pan to form the crust.
  3. 3.
    In a separate bowl, beat the cream cheese and sugar until smooth and creamy. Add the sour cream, eggs, vanilla extract, and salt. Mix until well combined.
  4. 4.
    Gently fold in the diced green chiles.
  5. 5.
    Pour the cheesecake batter over the crust in the springform pan.
  6. 6.
    Bake for 60-70 minutes, or until the center is set and the top is lightly golden.
  7. 7.
    Remove from the oven and let it cool to room temperature.
  8. 8.
    Refrigerate for at least 4 hours, or overnight, before serving.

Treat your ingredients with care...

  • Cream Cheese — Make sure the cream cheese is softened at room temperature before using to ensure a smooth and creamy texture.
  • Green Chiles — Drain the canned diced green chiles well to remove excess moisture and prevent the cheesecake from becoming watery.
  • Graham Cracker Crumbs — For a more authentic New Mexican twist, you can use crushed tortilla chips instead of graham cracker crumbs for the crust.

Tips & Tricks

  • To add an extra kick of heat, you can sprinkle some finely chopped jalapenos on top of the cheesecake before baking.
  • For a decorative touch, garnish the cheesecake with a dollop of whipped cream and a sprinkle of green chile powder.
  • If you prefer a milder flavor, you can reduce the amount of green chiles or use mild green chiles instead of hot ones.
  • Serve the cheesecake chilled for the best texture and flavor.
  • This cheesecake pairs well with a drizzle of honey or a scoop of vanilla ice cream.

Serving advice

Slice the New Mexican-Style Cheesecake into individual portions and serve on dessert plates. Garnish each slice with a dollop of whipped cream and a sprinkle of green chile powder for an extra touch of flavor and presentation.

Presentation advice

To enhance the presentation of the New Mexican-Style Cheesecake, you can decorate the top with a pattern of green chile slices or arrange a ring of whole green chiles around the edge of the cheesecake.