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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 16 |
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All of my favorite Southwestern ingredients are combined in this savory cheesecake. It looks and tastes fantastic! relates field editor Jean Ecos of Hartland, Wisconsin Ingredients:
1 cup crushed tortilla chips |
3 tablespoons butter, melted |
2 packages (8 ounces each) cream cheese, softened |
2 eggs, lightly beaten |
2 cups (8 ounces) shredded monterey jack cheese |
1 can (4 ounces) chopped green chilies, drained |
1 cup (8 ounces) sour cream |
1 cup chopped sweet yellow pepper |
1/2 cup chopped green onions |
1/3 cup chopped tomato |
Directions:
1. In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 15 minutes or until lightly browned.
2. In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour into crust.
3. Place pan on a baking sheet. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight.
4. Remove sides of pan. Garnish with yellow pepper, onions and tomato. Refrigerate leftovers. Yield: 16-20 servings.
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