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Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 137
  • Fat:
  • 12 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 56 mg
  • Sodium:
  • 151 mg
  • Carbohydrate:
  • 3 g
  • Fiber:
  • 0 g
  • Protein:
  • 5 g

Santa Fe Cheesecake

"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

PREP

 25 min.

COOK

 30 min.

TOTAL

 55 min.

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.

Printed from tasteofhome.com Jul 5, 2008

Copyright Reiman Media Group, Inc © 2008