Savory Santa Fe Cheesecake

READY IN: 8hrs 45mins
Recipe by Sherrybeth

Got the original recipe from TOH and changed a few of the amounts to suit our tastes. It has to be CHILLED OVERNIGHT before serving so adjust your plans accordingly.

Top Review by staceyelee

This was good - used for a shower buffet. Will make again soon.

Ingredients Nutrition

Directions

  1. In a small bowl, combine the crushed chips and butter and mix well.
  2. Press into the bottom of a lightly greased 9 inch springfoam pan.
  3. Place this on a baking sheet with sides and bake at 325 degrees for 15 minutes.
  4. In a large bowl, combine the cream cheese and eggs on low speed until well blended.
  5. Stir in the Monterey Jack cheese and the chilies and pour over the baked crust.
  6. Bake at 30-35 minute or until center is almost set.
  7. Remove the pan from the oven and top the cheesecake with the sour cream.
  8. Gently run a knife around the edge of the pan to loosen the cheesecake, then cool for one hour.
  9. Refrigerate the cheesecake overnight.
  10. Before serving, remove the sides of the pan just before serving.
  11. Garnish with the pepper, onion and tomatoes before serving.
  12. Serve with crackers or chips.
  13. Refrigerate leftovers.

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