Fiesta Cheesecake
READY IN: 1hr 13mins
SERVES: 25
YIELD: 1 9-inch cheesecake
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2cups finely crushed tortilla chips
- 2
- 1
- 2large eggs
- 2 1⁄2
- 1
- 1⁄4teaspoon ground red pepper
- 1(8 ounce) carton sour cream
- 1⁄2cup chopped green pepper
- 1⁄2cup chopped yellow sweet pepper
- 1⁄2cup chopped sweet red pepper
- 1⁄2cup green onion
- 1
- 2tablespoons finely chopped ripe olives
- 2
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DIRECTIONS
- Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch springform pan.
- Bake at 325 degrees for 15 minutes.
- Cool on a wire 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 cheese, chiles, and ground red pepper.
- Pour into prepared pan, and bake at 325 degrees for 30 minutes.
- Cool 10 minutes on a wire rack.
- Place on a bed of fresh cilantro or parsley, if desired.
- Gently run a knife around edge of pan to release sides, and let cool completely.
- Spread sour cream evenly over top; cover and chill.
- Arrange green pepper and remaining ingredients on top as desired.
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