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Category: Cold
Prep Time: Cook Time: Total Time:
1 cup finely crushed tortilla chips
3 tbsp butter, melted
2 (8 oz) pkg cream cheese, softened
1 pkg taco seasoning
2 eggs
2 cups shredded Mexican style cheese
1 (4 oz) can chopped green chilies, drained
1 cup sour cream
1 cup chopped sliced green onion
1/3 cup chopped tomatoes
1/4 cup pitted ripe olive slices
Preheat oven to 350. Mix chips and butter and press into a 9” springform pan. Bake 15 minutes. Beat cream cheese and eggs until well blended. Mix in shredded cheese and chilies; pour over crust. Bake for 30 minutes.
Spread sour cream over cheesecake. Loosen cake from rim of cake; cool before removing rim of pan. Refrigerate until ready to serve, at least 30 minutes.
Top with remaining ingredients just before serving and remove from springform pan to a serving plate.
NOTE: To make it spicier, mix 1/2 packet of taco seasoning with cheese and chilies.
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SOUTHWEST CHEESECAKE II
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Category: Cold
Prep Time: Cook Time: Total Time:
1 cup finely crushed tortilla chips
3 tbsp butter, melted
2 (8 oz) pkg cream cheese, softened
1 pkg taco seasoning
2 eggs
2 cups shredded Mexican style cheese
1 (4 oz) can chopped green chilies, drained
1 cup sour cream
1 cup chopped sliced green onion
1/3 cup chopped tomatoes
1/4 cup pitted ripe olive slices
Preheat oven to 350. Mix chips and butter and press into a 9” springform pan. Bake 15 minutes. Beat cream cheese and eggs until well blended. Mix in shredded cheese and chilies; pour over crust. Bake for 30 minutes.
Spread sour cream over cheesecake. Loosen cake from rim of cake; cool before removing rim of pan. Refrigerate until ready to serve, at least 30 minutes.
Top with remaining ingredients just before serving and remove from springform pan to a serving plate.
NOTE: To make it spicier, mix 1/2 packet of taco seasoning with cheese and chilies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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