Directions:
- Heat oven to 350 degrees.
- Stir in chips and butter in small bowl; pressinto 9-inch spring form pan.
- Bake15 minutes.
- Beat cream cheese and eggs in large mixing bowl at medium
- Speed until well blended.
- Mix in shredded cheese and chilies; pour overcrust and bake 30 minutes.
- Spread sour cream over cheesecake.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Refrigerate until ready to serve at least 30 minutes.
- Top with the remaining ingredients just before serving.
- TIP: you can also add 1/2 packet of taco seasoning with the cheese and chilies if you want a bit more spice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.57 Kcal (806 kJ) | ||
| Calories from fat | 119.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.29g | 20% | |
|---|---|---|---|
| Cholesterol | 48.4mg | 16% | |
| Sodium | 173.05mg | 7% | |
| Potassium | 107.82mg | 2% | |
| Total Carbs | 12.8g | 4% | |
| Sugars | 1.03g | 4% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 5.83g | 12% | |
| Vitamin C | 17.1mg | 29% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 5.4mg | 30% | |
| Calcium | 136.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 282.93 Kcal (1185 kJ) | ||
| Calories from fat | 175.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.52g | 20% | |
|---|---|---|---|
| Cholesterol | 71.12mg | 16% | |
| Sodium | 254.26mg | 7% | |
| Potassium | 158.42mg | 2% | |
| Total Carbs | 18.81g | 4% | |
| Sugars | 1.51g | 4% | |
| Dietary Fiber | 1.65g | 5% | |
| Protein | 8.57g | 12% | |
| Vitamin C | 25.1mg | 29% | |
| Vitamin A | 0.5mg | 11% | |
| Iron | 7.9mg | 30% | |
| Calcium | 200.2mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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