Green Chile Cheesecake
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Serves:
-
15
ingredients
-
For the Crust
- 1 cup breadcrumbs
- 2 ounces shredded fresh parmesan cheese
- 1 1⁄2 teaspoons chili powder
- 1⁄4 cup butter, melted
-
For the Filling
- 1 tablespoon oil
- 2 tablespoons lime juice
- 3 garlic cloves, minced
- 1 cup frozen corn, thawed
- 2 (4 1/2 ounce) cans chopped green chilies
- 2 teaspoons cumin
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon hot pepper sauce
- 3 (8 ounce) packages cream cheese, softened
- 1⁄2 cup sour cream
- 3 eggs
- 4 ounces shredded monterey jack cheese
- 7 small cherry tomatoes, halved
- 2 (12 ounce) packages cornbread crackers
directions
- Heat oven to 325°F In medium bowl, combine bread crumbs, Parmesan cheese and chili powder, mix well. Stir in melted butter. pat in bottom and 1 inch up sides of ungreased 9 inch springform pan. Set aside.
- Heat oil in medium skillet over medium heat until hot. Add onion, stir to coat. Add lime juice, cook 4 to 5 minutes or until onion has softened, stirring frequently.
- Add garlic, cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin salt and hot pepper sauce. Mix well. set aside.
- Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low, beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey jack cheese. Stir in chile mixture. Pour in crust lined pan.
- Bake at 325 F for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecakein pan on wire rack for 1 hour. Cover, refrigerate at least 3 hours before serving.
- Just before serving, run knife around adge of cheesecake to loosen, remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
114807933"