Jalapeno Cheesecake

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READY IN: 3hrs 20mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 300. Lightly grease the sides of a 9" springform pan.
  • Pour the melted butter over the crushed tortilla chips and toss to combine.
  • Press on bottom and one-half inch up the sides of the pan. Bake for 10 minutes. Remove from oven and set aside.
  • With an electric mixer at high speed, beat cream cheese until light and fluffy. Add eggs, one at a time, and beat to incorporate.
  • Reduce mixer to low and blend in flour and 1 cup sour cream. Beat until smooth.
  • Add garlic, green chilies and minced jalapeno. Turn off mixer and stir in cheese.
  • Pour filling into crust, and bake for 1 hour. Turn off oven for 1 hour with the door closed. Remove from oven and cool.
  • When cool, loosen the cheesecake from the sides of the pan by running a knife around the inside edge.
  • DO NOT REMOVE from pan. Cover and refrigerate for 1 hour.
  • When ready to serve, spring the pan and remove the cheesecake. Spread the remaining 1/2 cup sour cream evenly over the top and sprinkle with chopped tomatoes, green onions, olives and cilantro.
  • Cut into thin wedges and watch it disappear!
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