Cowboy Cheesecake
Source of Recipe
Beth
List of Ingredients
1 cup finely crushed tortilla chips
3 tablespoons butter, melted
16 ounces cream cheese, softened
1 packet taco seasoning
2 eggs, large
10 ounces Colby/Monterey Jack cheese blend, shredded
1 tablespoon minced garlic
1/2 cup diced yellow onion
4 ounces chopped green chilies, drained
8 ounces sour cream
Garnish -
1 cup chopped red bell pepper
1/2 cup sliced green onion
1/3 cup diced fresh tomato
1/4 cup sliced ripe olives
Recipe
Heat oven to 350 F. -Crust - Mix crushed chips and butter in a small bowl making sure chips are well coated in butter then press coated chips into 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 of the package of taco seasoning. Mix in shredded cheese chilies, diced onion, and minced garlic. Pour into baked crust and bake for additional 30 minutes. - 2nd layer- Mix remaining taco seasoning with the sour cream. Spread this mixture over cheese cake and bake for additional 15 minutes. Cool cheesecake on a rack.- loosen cake from rim if pan. Referigerate 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.
Source: Rib Crib
Nutrition Facts:
Yield: 10-12 servings
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