SAVORY SANTA FE CHEESECAKE
Got the original recipe from TOH and changed a few of the amounts to suit our tastes. It has to be CHILLED OVERNIGHT before serving so adjust your plans accordingly.
Provided by Sherrybeth
Categories Spreads
Time 8h45m
Yield 16-20 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the crushed chips and butter and mix well.
- Press into the bottom of a lightly greased 9 inch springfoam pan.
- Place this on a baking sheet with sides and bake at 325 degrees for 15 minutes.
- In a large bowl, combine the cream cheese and eggs on low speed until well blended.
- Stir in the Monterey Jack cheese and the chilies and pour over the baked crust.
- Bake at 30-35 minute or until center is almost set.
- Remove the pan from the oven and top the cheesecake with the sour cream.
- Gently run a knife around the edge of the pan to loosen the cheesecake, then cool for one hour.
- Refrigerate the cheesecake overnight.
- Before serving, remove the sides of the pan just before serving.
- Garnish with the pepper, onion and tomatoes before serving.
- Serve with crackers or chips.
- Refrigerate leftovers.
Nutrition Facts : Calories 219.1, Fat 20, SaturatedFat 12.4, Cholesterol 82.2, Sodium 193.3, Carbohydrate 3.5, Fiber 0.4, Sugar 0.9, Protein 7.3
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