Southwestern Appetizer Cheesecake
List of Ingredients
3 packages cream cheese -- (8-ounce) softened
1 cup sour cream
1/2 Cup roasted red pepper -- cut in pieces
1 package taco seasoning mix -- (1 1/4-ounce)
3 eggs
2 tablespoons all-purpose flour
1 can diced green chiles -- (4-ounce)
Pineapple-Tomato Salsa
White corn or other tortilla chips for serving
Recipe
In a food processor fitted with a metal blade, combine the cream cheese and
sour cream; process until smooth. Add the red pepper pieces and dry taco
seasoning mix and process until smooth. Add the eggs and flour and mix
until smooth and thoroughly combined. By hand, stir in the green chiles.
Turn into an 8-inch springform pan, spreading evenly. Place the cheesecake
on a vegetable steamer or other rack set in the bottom of a 5-quart
electric slow cooker. Carefully add I cup hot water around the sides of the
springform to the bottom of the slow cooker.
Cover with the slow cooker lid and cook on the high heat setting about 2
hours, or until set (do not attempt to cook on the low heat setting for a
longer time).
Turn off the slow cooker. With paper towels, carefully blot any excess
moisture on top of the cheesecake. Leave the lid off the slow cooker and
allow the cheesecake to stand in the cooker until the pan is cool enough to
handle, about I hour. Remove and cool the cheesecake to lukewarm; then
refrigerate 3 to 4 hours or longer, until cold.
Just before serving, remove the springform side of the pan. Place the
cheesecake on a serving platter and carefully spoon pineapple-tomato salsa
on top. Serve with chips.
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