Printable | Taste of Home

Santa Fe Cheesecake

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

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.

Printed from tasteofhome.com Jul 25, 2008

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Santa Fe Cheesecake cont.

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.