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Santa Fe Cheesecake
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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. 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |