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Category: Spreads -- Cold
Prep Time: Cook Time: Total Time:
2 to 3 cups crushed tortilla chips (about 1 medium-size bag)
4 tbsp melted butter
3 (8 oz) pkgs cream cheese, at room temperature
3 medium eggs
8 oz pepper jack cheese, grated
1/2 to 3/4 cup sour cream
1 cup pico de gallo, drained
3/4 cup shredded cheddar cheese (optional)
Preheat oven to 325. Coat a 9-inch springform pan with a vegetable coating spray. Crush the chips using the metal blade of a food processor, or put them into a zip-top plastic bag and use the flat edge of a wooden spoon to crush them. Transfer to a bowl and toss with melted butter. Spread in the prepared springform pan. Bake for 10 to 12 minutes. This can be done in advance.
Place cream cheese in a food processor fitted with the metal blade and process until smooth. Add eggs and pepper jack cheese and mix in completely. Mound in large spoonfuls over the chip crust and spread carefully to distribute evenly. Bake for 25 minutes.
Remove and cool 6 to 8 minutes, then spread with sour cream and top with drained pico de gallo. Garnish with a mound of shredded cheddar, if desired. Serve with tortilla chips.
CHILE CHEESECAKE
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Category: Spreads -- Cold
Prep Time: Cook Time: Total Time:
2 to 3 cups crushed tortilla chips (about 1 medium-size bag)
4 tbsp melted butter
3 (8 oz) pkgs cream cheese, at room temperature
3 medium eggs
8 oz pepper jack cheese, grated
1/2 to 3/4 cup sour cream
1 cup pico de gallo, drained
3/4 cup shredded cheddar cheese (optional)
Preheat oven to 325. Coat a 9-inch springform pan with a vegetable coating spray. Crush the chips using the metal blade of a food processor, or put them into a zip-top plastic bag and use the flat edge of a wooden spoon to crush them. Transfer to a bowl and toss with melted butter. Spread in the prepared springform pan. Bake for 10 to 12 minutes. This can be done in advance.
Place cream cheese in a food processor fitted with the metal blade and process until smooth. Add eggs and pepper jack cheese and mix in completely. Mound in large spoonfuls over the chip crust and spread carefully to distribute evenly. Bake for 25 minutes.
Remove and cool 6 to 8 minutes, then spread with sour cream and top with drained pico de gallo. Garnish with a mound of shredded cheddar, if desired. Serve with tortilla chips.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.