All of my favorite southwestern ingredients are combined in this clever appetizer. It looks and tastes fantastic! —Jean Ecos, Hartland, Wisconsin
Santa Fe Cheesecake
Santa Fe Cheesecake
Prep Time
25 min
Cook Time
30 min
Yield
20 servings
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 chiles, drained
- 1 cup 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 chiles; pour into crust.
- 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.
Nutrition Facts
1 slice: 137 calories, 12g fat (7g saturated fat), 56mg cholesterol, 151mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 5g protein.
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