Best Cheddar Chili Cheesecake Recipes

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CHILI CHEDDAR PENNE



Chili Cheddar Penne image

There's plenty of saucy, cheese flavor in Chili Cheddar Penne, from Aaron Werner of Madison, Wisconsin. Taco seasoning and canned chilies give it a zippy Southwestern flare. Make it as spicy as you like by using mild or hot chilies and regular or spicy taco seasoning. Make this dish as spicy as you like by using mild or hot chilies, as well as regular or spicy taco seasoning. Save the rest of the taco seasoning packet to use for another dish.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1-1/3 cups uncooked penne pasta
4 teaspoons butter
4 teaspoons all-purpose flour
1 cup whole milk
2 cups shredded cheddar cheese
4 teaspoons taco seasoning
1/4 teaspoon salt
2/3 cup frozen corn, thawed
2/3 cup chopped fresh tomatoes
1 can (4 ounces) chopped green chilies, drained
Sliced avocado, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat to medium. Stir in the cheese, taco seasoning and salt. Cook and stir for 2-3 minutes or until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. , Stir in the corn, tomatoes and chilies just until combined. Garnish with avocado if desired.

Nutrition Facts :

CHEDDAR CHEESE SCONES



Cheddar Cheese Scones image

Light, flaky, cheesy, and just plain delicious scones!

Provided by hobbyzu

Categories     Scones

Time 30m

Yield 12

Number Of Ingredients 10

4 cups all-purpose flour
¼ cup white sugar
2 tablespoons baking powder
2 teaspoons salt
½ teaspoon baking soda
2 cups shredded Cheddar cheese
1 (8 ounce) container sour cream
½ cup canola oil
⅓ cup milk
2 large eggs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Fold in Cheddar cheese.
  • Whisk sour cream, oil, milk, and eggs together in a small bowl. Add wet ingredients to the dry ingredients; stir just until moistened.
  • Knead dough on a lightly floured surface 10 to 12 times. Pat out to a thickness of 3/4 inch. Cut into 3-inch squares or cut circles with a 3-inch cutter. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until light golden brown, about 15 minutes.

Nutrition Facts : Calories 383.2 calories, Carbohydrate 38 g, Cholesterol 59.6 mg, Fat 20.9 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 7.5 g, Sodium 826.1 mg, Sugar 4.8 g

CHILI CHEESECAKE



Chili Cheesecake image

A different appetizer that everyone will love! Try fire-roasted chilies in this instead of plain chilies. The recipe comes from Colorado Collage.

Provided by Lvs2Cook

Categories     Spreads

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 12

1 cup crushed tortilla chips
3 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
2 eggs
1 (4 ounce) can diced green chilies, drained
1 fresh jalapeno, seeded and diced
4 ounces shredded colby cheese
4 ounces shredded monterey jack cheese
1/4 cup sour cream
chopped tomato
chopped green onion, and
diced black olives, for garnish

Steps:

  • Preheat oven to 325º.
  • Combine the crushed tortillas and melted butter in a small bowl and press into bottom of a 9-inch springform pan.
  • Bake 15 minutes, remove from oven and leave oven on.
  • In a large bowl, combine the cream cheese and eggs. Add green chilies, jalapeno, and cheeses.
  • Pour over tortilla crust and put back in the oven and bake for 30 minutes. Being careful not to overcook.
  • Remove from oven and cool in the pan for 5 minutes.
  • Run a knife carefully around the edge of the cheesecake and remove the side of the pan.
  • Spread sour cream over the top and decorate with garnishes.
  • Serve with tortilla chips.

Nutrition Facts : Calories 308.2, Fat 28.8, SaturatedFat 17.8, Cholesterol 125.4, Sodium 442.8, Carbohydrate 2.6, Fiber 0.2, Sugar 0.7, Protein 10.7

CHEDDAR CHILI CHEESECAKE



Cheddar Chili Cheesecake image

Make and share this Cheddar Chili Cheesecake recipe from Food.com.

Provided by Danny Beason

Categories     Lunch/Snacks

Time 2h30m

Yield 1 serving(s)

Number Of Ingredients 11

1/4 cup fine dry breadcrumb
1/4 cup shredded cheese
3 (8 ounce) packages cream cheese, softened
12 sliced cooked ham, diced and divided
1 (10 ounce) package sharp cheddar cheese, shredded
5 green onions, chopped
3 large eggs
2 small jalapeno peppers, minced
1 clove garlic
1 cup sour cream
2 tablespoons milk

Steps:

  • Stir together breadcrumbs and 1/4 cup of shredded cheese, sprinkle on the bottom of a buttered 9" springform pan.
  • Beat cream cheese at medium speed with an electric mixer about 4 minutes; add half of ham, the 10 oz.
  • of sharp cheddar cheese and next six ingredients.
  • Beat at low speed till well blended.
  • Pour half of the cream cheese mixture in pan and top with remaining ham.
  • Pour remaining cheese mixture over ham.
  • Bake at 325 degrees for 1 hour or until center is set.
  • Let stand for 30 minutes.
  • Gently run a knife around the edge of the cheesecake and release sides of pan.
  • Serve at room temperature with crackers.

CHEDDAR CHEESECAKE WITH APPLE BUTTER CARAMEL



Cheddar Cheesecake with Apple Butter Caramel image

Cheese lovers rejoice, we have created the cheesecake of your dreams by adding nutty and tangy cheddar cheese to the batter (and crust!!) making this dessert super creamy and luscious. The crust is salty-sweet made from butter crackers and spiked with sugar that bakes up and forms a super crisp plate to hold the decadent cake on top. It's garnished with a caramel sauce jazzed up with store-bought apple butter. We use brown sugar to make the caramel which speeds up the process and eliminates the need to cook the sugar until golden brown.

Provided by Food Network Kitchen

Categories     dessert

Time 11h

Yield 8 to 10 servings

Number Of Ingredients 17

8 ounces butter crackers, such as Ritz (about 70 crackers or 2 sleeves)
1/2 cup granulated sugar
4 ounces sharp cheddar cheese, grated (about 1 cup)
8 tablespoons unsalted butter, melted
2 (8-ounce) packages cream cheese, at room temperature
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
2 cups granulated sugar
1 cup sour cream
2 tablespoons vanilla extract
4 large eggs, at room temperature
2/3 cup heavy cream
1/3 cup store-bought apple butter
1 tablespoon light corn syrup
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup light brown sugar

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F. Wrap the bottom and sides of a 10-inch springform pan with 3 pieces of heavy-duty foil.
  • For the crust: Add the crackers, sugar and cheddar cheese to a food processor and process until fine crumbs form, about 1 minute. Pour in the melted butter and pulse until well incorporated and the mixture holds together when pinched between your fingers, 10 to 12 pulses. Press the crumb mixture into the prepared springform pan, taking care to get the crust evenly to the edges. Bake until golden brown and set, 10 to 20 minutes. Let cool for 10 minutes then place in a large roasting pan.
  • For the cheesecake: Beat the cream cheese, cheddar cheese and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until well combined, 3 to 4 minutes. Add the sour cream and vanilla and beat until just combined. Reduce the speed to low and add the eggs, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour 10 minutes.
  • Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours.
  • Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Remove from the springform base and transfer to a serving platter or cake stand and smooth the edges with a knife.
  • For the apple butter caramel: About 2 hours before serving the cheesecake, whisk the heavy cream, apple butter, corn syrup, butter, vanilla extract and salt in a small saucepan and bring the mixture to a simmer over medium heat, whisking constantly, until very smooth, 4 to 5 minutes. Remove from the heat.
  • Sprinkle the brown sugar evenly in a medium skillet. Cook over medium heat, stirring with a rubber spatula, until the sugar melts and is smooth, 3 to 5 minutes. Remove from the heat and slowly drizzle in the warm cream mixture, whisking constantly. Return the skillet to medium heat and bring to a gentle simmer; cook, whisking frequently, until smooth and a deep amber color, 5 to 7 minutes. Transfer to a heat proof container and refrigerate, uncovered, until cool, about 1 hour.
  • Pour the caramel sauce into the center of the cake and use an offset spatula to spread it out, letting some of the sauce drip over the sides. Store in the refrigerator for up to 1 week.

CHEESY CHILI



Cheesy Chili image

My six grandchildren enjoy feasting on big bowls of this zesty chili. It's so creamy and tasty you can even serve it as a dip at parties. -Codie Ray, Tallulah, Louisiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 9

2 pounds ground beef
2 medium onions, chopped
2 garlic cloves, minced
3 cans (10 ounces each) diced tomatoes and green chiles, undrained
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chiles
1/2 teaspoon pepper
2 pounds Velveeta, cubed
Optional: Sour cream, sliced jalapeno pepper, chopped tomato and minced fresh cilantro

Steps:

  • In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.

CHILI CHEESE DIP III



Chili Cheese Dip III image

This quick, easy chili cheese dip is a little different from most, and is sure to be a favorite!

Provided by Kathy Rogers

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 10m

Yield 15

Number Of Ingredients 4

2 (8 ounce) packages cream cheese, softened
1 (15 ounce) can chili without beans
16 ounces shredded Cheddar cheese
1 (13.5 ounce) package nacho-flavor tortilla chips

Steps:

  • Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 18.9 g, Cholesterol 69.6 mg, Fat 27.8 g, Fiber 1.5 g, Protein 13.9 g, SaturatedFat 14.2 g, Sodium 546.3 mg, Sugar 1.6 g

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