Fiesta Cheesecake
Category: Cheese
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Serves/Makes: 25
Ready in: 2-5 hrs
- 1 1/2 cup finely crushed tortilla chips
- 1/4 cup butter or margarine, melted
- 2 packages (8 ounce size) cream cheese, softened
- 1 package (3 ounce size) cream cheese, softened
- 2 large eggs
- 2 1/2 cups shredded monterey jack cheese with peppers
- 1 can (4 ounce size) chopped green chiles, drained
- 1/4 teaspoon ground red pepper
- 1 carton (8 ounce size) sour cream
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup green onions
- 1 medium tomato, chopped
- 2 tablespoons finely chopped ripe olives
- 2 bunches fresh cilantro or parsley, optional
Combine tortilla chips and butter; press onto bottom of a lightly greased 9 inch spring form pan. Bake at 325 degrees F for 15 minutes. Cool on a wire rack. Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chilies and ground red pepper. Pour into prepared pan, and bake at 325 degrees F for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides and let cool completely. Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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