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Santa Fe Cheesecake Recipe

Santa Fe Cheesecake Recipe

"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
TOTAL TIME: Prep: 25 min. Bake: 30 min. + chilling YIELD:16-20 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.