December 19, 2010

Southwestern Cheesecake

Makes: 16 to 20 appetizers servings, Prep Time: 20 minutes + refrigerating, Bake Time: 30 minutes.

1 cup. finely crushed tortilla chips
3 Tbsp. butter or margarine, melted
2 pkgs. (8oz) Philadelphia Cream Cheese, softened
2 eggs
1 pkg. (8oz) Kraft Shredded Colby / Monterey Jack Cheese
1 (4oz) can. chopped green chilies, drained
1 cup. Breakstone's or Knudsen Sour Cream
1 cup. chopped yellow or orange pepper
1/2 cup. green onions, slices
1/3 cup. chopped tomatoes
1/4 cup. sliced pitted ripe olives

    Mix chips and butter in small bowl; press onto bottom of 9-inch springform pan. Bake at 325F. for 15 minutes.
    Beat cream cheese and eggs at medium speed with electric mixer until well blended. Mix in shredded cheeses and chilies; pour over crust. Bake for 30 minutes.
    Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
    Top with remaining ingredients just before serving.

No comments: