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This is a great recipe ... it is delicious and would make a great appetizer!
hugs,
Peg
https://2img.net/h/i14.photobucket.com/albums/a328/pstarkoski/DSCF0756.jpg
[size=9]
Santa Fe Cheesecake (Great for an appetizer)
Prep: 25 minutes
Bake: 30 minutes + chilling
1 cup crushed tortilla chips
3 Tbsp. butter or margarine, melted
2 packages (8-oz. each) cream cheese, softened
2 eggs, slightly beaten
2 cups (8 oz.) shredded Monterey Jack cheese
1 can (4-oz.) chopped green chilies, drained
1 cup (8-oz.) sour cream
1 cup chopped sweet yellow pepper
1/2 cup chopped green onion
1/3 cup chopped tomato
Combine tortilla chips and butter; press onto bottom of a greased 9-inch springform pan. Place on a baking sheet. Bake at 325 for 15 minutes.
In a large mixing bowl, beat 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 the edge of the pan to loosen; cool for 1 hour. Refrigerate overnight. Remove sides of pan just before serving. Garnish with yellow peppers, green onions and tomato. Refrigerate leftovers.
YIELD: 16-20 servings
Recipe from Taste of Home (June/July 2005)
hugs,
Peg
https://2img.net/h/i14.photobucket.com/albums/a328/pstarkoski/DSCF0756.jpg
[size=9]
Santa Fe Cheesecake (Great for an appetizer)
Prep: 25 minutes
Bake: 30 minutes + chilling
1 cup crushed tortilla chips
3 Tbsp. butter or margarine, melted
2 packages (8-oz. each) cream cheese, softened
2 eggs, slightly beaten
2 cups (8 oz.) shredded Monterey Jack cheese
1 can (4-oz.) chopped green chilies, drained
1 cup (8-oz.) sour cream
1 cup chopped sweet yellow pepper
1/2 cup chopped green onion
1/3 cup chopped tomato
Combine tortilla chips and butter; press onto bottom of a greased 9-inch springform pan. Place on a baking sheet. Bake at 325 for 15 minutes.
In a large mixing bowl, beat 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 the edge of the pan to loosen; cool for 1 hour. Refrigerate overnight. Remove sides of pan just before serving. Garnish with yellow peppers, green onions and tomato. Refrigerate leftovers.
YIELD: 16-20 servings
Recipe from Taste of Home (June/July 2005)