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Fiesta Cheesecake Recipe | |
Cheesecake | |
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Ingredients:
1 1/2 cups finely crushed tortilla chips1/4 cup butter or margarine, melted 2 (8 oz.) packages cream cheese, softened 1 (3 oz.) package cream cheese, softened 2 large eggs 2 1/2 cups (10 oz.) shredded Monterey Jack cheese with peppers (PepperJack) 1 (4.5 oz.) can chopped green chiles, drained 1/4 teaspoon ground red pepper (cayenne) 1 (8 oz.) carton sour cream 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1/2 cup chopped yellow or orange bell pepper 1/2 cup chopped green onions 1 medium tomato, chopped 2 tablespoons chopped ripe olives 2 bunches fresh cilantro or parsley (optional)
Directions:
Combine tortilla chips and butter. Press in the bottom of a lightly greased 9-inch springform pan. Bake at 325 degrees for 15 minutes. Cool on a 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 shredded cheese, chiles and ground pepper. Pour mixture into prepared pan and bake at 325 degrees for 30 minutes. Cool 10 minutes on a wire rack. Gently run a knife around the edge of pan to release sides, carefully remove sides of pan. Let cool completely on wire rack. Spread sour cream evenly over top; cover and chill. Arrange green peppers and next 5 ingredients on attractively on top. Place on a bed of fresh cilantro or parsley if desired. Serve with tortilla chips. Yield: 1 9-inch cheesecake or 25 appetizer servings.
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