Santa Fe Cheesecake
Taste of Home
"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
SERVINGS: 16-20
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 25 min. Bake: 30 min. + chilling
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:
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.
In a large mixing bowl, beat the cream cheese and eggs on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour over crust. Bake for 30-35 minutes or until center is almost set.
Place pan on a wire rack. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight.
Remove sides of pan just before serving. Garnish with yellow pepper, onions and tomato. Refrigerate leftovers. Yield: 16-20 servings.