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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This different cheesecake has a Southwest, mexican flavor that will send you back for more. Great with coffee or any mexican drink. Ingredients:
1 cup finely crushed tortilla chips |
3 tablespoons butter or margarine, melted |
2 packages (8 ounces ea) cream cheese, softened |
1 packet taco seasoning |
2 eggs |
1 package shredded colby/montery jack cheese |
1 can (4 ounce) chopped green chilies, drained |
1 cup sour cream |
1 cup chopped bell pepper |
1/2 cup sliced green onion |
1/3 cup chopped tomatoes |
1/4 cup pitted ripe olive slices |
Directions:
1. Heat oven to 350 degrees.
2. Stir in chips and butter in small bowl; press into 9-inch spring form pan.
3. Bake 15 minutes.
4. Beat cream cheese and eggs in large mixing bowl at medium speed until well blended.
5. Mix in shredded cheese and chilies; pour over crust and bake 30 minutes.
6. Spread sour cream over cheesecake.
7. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate until ready to serve at least 30 minutes.
8. Top with remaining ingredients just before serving.
9. TIP: you can also add 1/2 packet of taco seasoning with
10. the cheese and chilies if you want a bit more spice.
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