Santa Fe Cheesecake Recipe

5 1 6
Santa Fe Cheesecake Recipe
Santa Fe Cheesecake Recipe photo by Taste of Home
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Santa Fe Cheesecake Recipe

Read Reviews
5 1 6
Publisher Photo
"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
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + chilling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + chilling

Ingredients

  • 1 cup crushed tortilla chips
  • 3 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 large eggs, lightly beaten
  • 2 cups 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.
Originally published as Santa Fe Cheesecake in Taste of Home June/July 2005, p16

Nutritional Facts

1 slice: 137 calories, 12g fat (7g saturated fat), 56mg cholesterol, 151mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 5g protein.

  • 1 cup crushed tortilla chips
  • 3 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 large eggs, lightly beaten
  • 2 cups 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
  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.
Originally published as Santa Fe Cheesecake in Taste of Home June/July 2005, p16

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donnal777 User ID: 2577514 59391
Reviewed Jan. 19, 2011

"This delicious appetizer is easy and fun to make! I made it for a party and there were no leftovers!!"

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