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Chili Cheesecake

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Make It

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  • For the Crust: In a bowl, mix all ingredients and press into a 9 or 10-inch springform pan, making sure to press at least one inch up onto the sides. Bake in 450 degrees F oven for 15 minutes. Remove to cool and set aside.
  • Cream Cheese Filling: Mix all ingredients until smooth and blended. Set aside.
  • Chili Cheese Mixture: In a large pan or Dutch oven, brown the onion and pepper until translucent. Add Rice’s chili, chili powder and hot sauce. Cook 10 minutes or until blended thoroughly. Add cheese and heat until melted and blended with chili mixture. Mix cream cheese filling into chili cheese mixture.
  • Place springform pan on a cookie sheet and pour cheese mixture into pan. Add water to the cookie sheet to cover bottom of pan. Keep refilling with water until cheesecake is done. Bake at 350 degrees F for 60 minutes.


Remove from oven and let stand for 20 to 30 minutes. Garnish with crushed Doritos, green onions and blackened (roast on open gas flame) peppers. Serve with Taco chips, Fritos or vegetable spears. Essence: Lawry’s seasoned salt, garlic salt, celery salt, cilantro leaves, red pepper flakes, oregano, basil leaves, parsley & paprika. I came up with this recipe for my daughter when she had a shower for a friend and she was tired of the same old-same old appetizers. Everyone loved it and she still asks me to make it. I solved that by giving my daughter a springform pan, the recipe and all the ingredients to make it herself!

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