Chicken-Chile Cheesecake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8-10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Combine the tortilla chips and butter.
  • Press on the bottom and 1 inch up the sides of a 9-inch springform pan, or deep dish pie pan.
  • Set aside.
  • Beat the cream cheese with an electric mixer at high speed until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Stir in the chili powder, cumin, Worcestershire sauce, salt and minced green onions.
  • Pour half of the cream cheese mixture into the prepared pan.
  • Sprinkle with the chicken, chiles and Monterey Jack cheese.
  • Carefully pour the remaining cream cheese mixture on top.
  • Bake at 350 F for 10 minutes; reduce the heat to 300F, and bake for an additional hour or until set.
  • Cool completely on a wire rack.
  • Combine the sour cream and seasoned salt.
  • Spread evenly over the top of the cheesecake.
  • Cover and chill for at least 8 hours.
  • Just before serving, top with granishes and serve with picante sauce.
Advertisement