SOUTHWESTERN CHEESECAKE
This savory cheesecake has a tortilla chip crust, is flavored with chilies and a colby cheese blend and is topped with colorful vegetables.
Provided by My Food and Family
Categories Meal Recipes
Time 5h
Yield Makes 50 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crushed chips and butter; press firmly onto bottom of pan. Bake 15 minutes; set aside.
- Beat cream cheese and eggs in large bowl with electric mixer on medium speed until well blended. Add shredded cheese and chilies; mix well. Pour over crust.
- Bake 30 minutes or until center is almost set. Spread sour cream over cheesecake. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with remaining ingredients just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 70, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
SANTA FE CHEESECAKE
All of my favorite Southwestern ingredients are combined in this savory cheesecake. It looks and tastes fantastic! -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 15 minutes or until lightly browned., In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour into crust. , Place pan on a baking sheet. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight. , Remove sides of pan. Garnish with yellow pepper, onions and tomato.
Nutrition Facts : Calories 137 calories, Fat 12g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 151mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
SOUTHWEST CHEESECAKE
I often serve this recipe as an appetizer before a Mexican dinner. It is great if you have a diabetic in the family.-Lori Walton, Stuttgart, Arkansas
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 20-24 appetizer servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cheeses until fluffy. Stir in 1 cup sour cream and taco seasoning. Add eggs; beat on low speed just until combined. Fold in chilies. Pour into a greased 9-in. springform pan. Place on a baking sheet., Bake at 350° for 35-40 minutes or until center is almost set. Remove from oven; let stand for 10 minutes (leave oven on). Spoon remaining sour cream over top of filling. Bake 5 minutes loner. Cool completely on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Place on serving plate. Top with salsa. Serve with tortilla chips. Refrigerate leftovers.
Nutrition Facts :
SOUTHWESTERN CHEESECAKE
This is great appetizer cheesecake. Feeds a bunch. Serve it with tortilla chips and celery sticks. Cook time includes chill time.
Provided by pines506
Categories Mexican
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- Stir together chips and margarine and press into a 9-inch springform pan.
- Bake for 15 minutes.
- Beatg cream cheese and eggs in large bowl at medium speed until well blended.
- Stir in the co-jack cheese and the chilis and pour over crust.
- Bake for 30 minutes.
- Cool completely.
- Spread sour cream over cheese cake and sprinkle on toppings.
- Chill 1-2 hours.
- Remove from cake pan after chilling.
- Let sit out to"soften" a little or you'll break your tortilla chips!
- before serving.
- Serve on platter surrounded by tortilla chips and celery sticks.
SOUTHWEST APPETIZER CHEESECAKE
This has to be the Cadillac of all savory cheesecakes. It has such elegant presentation and is so versatile that it is as comfortable at a wedding reception as it is for a BBQ! This is worth it's weight in gold!
Provided by FLUFFSTER
Categories Savory Pies
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Place tortilla chips in a large Ziploc bag.
- Finely crush chips with mallet or rolling pin to measure 2/3 cup.
- Preheat oven to 325 degrees.
- Combine crushed chips and margarine; press onto bottom of 9-inch springform pan.
- Bake 15 minutes.
- Meanwhile, process cottage cheese in processor or blender until smooth.
- Beat cream cheese and cottage cheese in large bowl with and electric mixer on med. speed until well blended.
- Add eggs, 1 at a time, mixing well after each addition.
- Stir in cheddar cheese and chilies.
- Pour mixture over baked crust.
- Return to oven; bake 60 minutes.
- Combine sour cream and dip in small bowl; mix thoroughly.
- Remove cheesecake from oven and carefully pour sour cream mixture evenly over top.
- Return cheesecake to oven; bake 10 minutes more.
- Remove cheesecake from oven.
- Let stand at room temperature to cool slightly.
- Loosen cake from rim of pan; cool completely before removing rim.
- Refrigerate cheesecake until ready to serve.
- Just before serving, top with the tomatoes, green onions and olives.
- Cut into wedges to serve.
- Note: The 8 oz. cans of jalepeño cheddar dip are found, usually, on the rack in front of the tortilla chips, and potato chips.
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