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Chili Cheesecake




Source of Recipe


paulaspepperjelly


List of Ingredients




2 tbsp Yellow Cornmeal
1 tbsp Chili Powder
3 - 8oz packages Cream Cheese, softened
2 large Eggs
2 teas Garlic Powder
1-1/2 teas ground Cumin
2 - 4oz cans diced green Chilies
1 cup sliced green Onions
1 - 16oz jar salsa (any flavor)
2 cups (8oz) shredded cheddar cheese
½ cup Paula's Pepper Jelly (any heat)
¼ cup Sour cream
Tortilla chips, assorted crackers or sliced baguette


Recipe



Preheat oven to 325 degrees.

Heavily grease bottom and side of 9-inch spring form pan.

Combine cornmeal and chili powder.

Sprinkle over side and bottom of prepared pan.

Beat cream cheese, eggs, garlic powder and cumin in large mixer bowl until smooth: stir in chilies and ½ cup green onions.

Pour half of batter into pan.

Spoon 1 cup salsa and ¼ cup Pepper jelly on top of batter; sprinkle 1-1/2 cup cheddar cheese over salsa mixture.

Spread remaining batter on top of cheese.

Bake for 55 to 60 minutes or until edges are set but center still moves slightly.

Cool completely in pan on wire rack; remove side of spring form pan.

Spread remaining salsa and Jelly on top; sprinkle with remaining cheese and green onions.

Scoop a ball of sour cream on top.

Serve with tortilla chips or sliced baguette.

Makes 24 servings.

Enjoy.