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Cowboy Cheesecake




Source of Recipe


TOH Message Board


List of Ingredients




Crust:
-1 cup finely crushed tortilla chips
-3 TBSP. butter, melted

1st Layer:
-16 ounces cream cheese, softened
-1/2 pkg. taco seasoning
-2 eggs, large
-10 oz. Colby/Monterrey Jack cheese blend, shredded
-1 TBSP. minced garlic
-1/2 cup diced yellow onion
-4 oz. chopped green chilies, drained

2nd Layer:
-8 oz. sour cream
-1/2 pkg. taco seasoning

Garnish:
-1 cup chopped red bell pepper
-1/2 cup sliced green onions
-1/3 cup diced fresh tomato
-1/4 cup sliced ripe olives



Recipe



-Heat oven to 350 degrees F.
Crust:
-Mix crushed chips and butter in a small bowl, making sure chips are well coated in butter then press into a 9-inch spring form pan.
-Bake 15 minutes.

1st Layer:
-Beat cream cheese and eggs in a large mixing bowl until well blended.
-Add 1/2 pkg. of the taco seasoning.
-Mix in shredded cheese, chilies, diced onion, and minced garlic.
-Pour into baked crust and bake for an additional 30 minutes.

2nd Layer:
-Mix remaining taco seasoning with the sour cream.
-Spread this mixture over cheese cake and bake for an additional 15 minutes.
-Cool cheesecake on a rack.
-Loosen cake from rim of pan.
-Refrigerate until ready to serve, at least 30 minutes.
-This cheesecake can be made a day ahead.
-Top cooled cheesecake with garnish ingredients just before serving.


**Yield: 10-12 servings.