Savory Santa Fe Cheesecake

Recipe by Sherrybeth
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 45mins
SERVES: 16-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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