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Southwest Cheesecake

Source of Recipe


From "Southern Living Annual Recipes 2004"



List of Ingredients



• 1½ cups finely crushed tortilla chips
  
• ¼ cup butter or margarine, softened
  
• 2 (8-ounce) packages cream cheese, softened
  
• 2 cups (8 ounces) shredded Monterey Jack cheese
  
• ¼ tsp salt
  
• 3 (8-ounce) containers sour cream, divided
  
• 3 large eggs
  
• 1 cup thick and chunky salsa
  
• 1 (4-ounce) can chopped green chiles, drained
  
• 1 cup fresh or frozen (thawed) guacamole
  
• 1 medium tomato, seeded and diced
  
• Tortilla chips or crackers
  






Instructions



1. Combine 1½ cups crushed tortilla chips and butter, and press into bottom of a lightly greased 9-inch springform pan. Bake at 350° F for 12 minutes. Cool on a wire rack.
   
   
2. Beat cream cheese, shredded cheese, and salt at medium speed with an electric mixer 3 minutes, or until fluffy. Add 1 container sour cream, beating until blended. Add eggs, one at a time, beating well after each addition. Stir in salsa and chiles. Pour into prepared crust. Bake at 350° for 40 minutes, or until center is almost set. Let stand 10 minutes on a wire rack.
   
   
3. Gently run a knife around edge of pan to loosen sides. Remove sides of pan, and let cheesecake cool completely.
   Spread remaining 2 containers sour cream evenly over top; cover and chill at least 3 hours. Spread with guacamole; sprinkle with tomatoes before serving. Serve with tortilla chips or crackers, if desired.
   
   Makes 25 appetizer servings.