Sassy Southwest Cheesecake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Found a couple other sw cheesecakes ,but this one has guacamole! Ingredients:
1 1/2 cups finely crushed blue tortilla chips |
1/4 cup butter, softened |
2 (8 ounce) packages cream cheese, softened |
2 cups shredded monterey jack cheese |
1/4 teaspoon salt |
3 (8 ounce) containers sour cream, divided |
3 large eggs |
1 cup thick & chunky salsa |
1 (4 ounce) can chopped green chilies, drained |
1 cup guacamole (thawed if frozen) |
1 medium tomato, seeded and diced |
tortilla chips or cracker |
Directions:
1. Combine crushed tortilla chips and 1/4 cup softened butter, and press into bottom of a lightly greased 9-inch springform pan.
2. Bake at 350° for 12 minutes. Cool in pan on a wire rack.
3. Beat cream cheese, shredded cheese, and salt at medium speed with an electric mixer 3 minutes or until fluffy. Add 1 container sour cream, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in salsa and chiles. Pour over prepared crust.
4. Bake at 350° for 40 minutes or until center is almost set. Remove pan from oven; let stand 10 minutes on a wire rack. Gently run a knife around edge of pan to loosen sides. Remove sides of pan; let cheesecake cool completely.
5. Stir together remaining 2 containers sour cream until smooth; spread evenly over top of cooled cheesecake. Cover and chill at least 3 hours or up to 1 day. Spread evenly with guacamole; sprinkle with diced tomatoes before serving. Serve with tortilla chips.
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