Santa Fe Cheesecake Recipe

Santa Fe Cheesecake Recipe photo by Taste of Home

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"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

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Santa Fe Cheesecake Recipe

Prep: 25 min. Bake: 30 min. + chilling

Yield: 16-20 Servings

25 30 55

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 or until lightly browned.
In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour into crust.
Place pan on a baking sheet. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. 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. Garnish with yellow pepper, onions and tomato. Refrigerate leftovers. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 slice) equals 137 calories, 12 g fat (7 g saturated fat), 56 mg cholesterol, 151 mg sodium, 3 g carbohydrate, trace fiber, 5 g protein.

Originally published as Santa Fe Cheesecake in Taste of Home June/July 2005, p16