Southwest Appetizer Cheesecake
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Yields:
-
1 cheesecake
ingredients
-
Crust
- 157.80 ml finely crushed tortilla chips
- 29.58 ml butter, melted
-
Filling
- 236.59 ml cottage cheese
- 3 (680.38 g) package cream cheese, softened
- 4 eggs
- 283.49 g package sharp cheddar cheese, grated
- 113.39 g can chopped green chilies
- 226.79 g container sour cream
- 226.79 g container jalapeno cheddar cheese dip
-
Topping
- 236.59 ml chopped tomato
- 118.29 ml sliced green onion
- 59.14 ml pitted ripe sliced ripe olives
- 59.14 ml chopped fresh cilantro
directions
- For Crust: Combine tortilla crumbs and melted butter.
- Press into the bottom of a 9-inch springform pan.
- Bake in a preheated 325° oven for 15 minutes; cool.
- For filling: Place cottage cheese in a blender and process until smooth.
- In large mixer bowl, combine cottage cheese and cream cheese; mix with hand held mixer on medium speed about 5 minutes, or until well blended.
- Add eggs, one at a time, beating well after each addition.
- Blend in cheddar cheese and chilies; pour over prepared crust and bake at 325°s for about 1 hour.
- Combine sour cream and dip/spread; mix well.
- Spread over cheesecake and continue baking for about 10 minutes longer.
- Remove from oven and loosen cake from rim of pan with a sharp knife; cool completely before removing rim.
- Chill at least 2 hours.
- Top with topping ingredients and additional sour cream, if desired, and garnish with fresh cilantro sprigs.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas