Southwest Appetizer Cheesecake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place tortilla chips in a large Ziploc bag.
  • Finely crush chips with mallet or rolling pin to measure 2/3 cup.
  • Preheat oven to 325 degrees.
  • Combine crushed chips and margarine; press onto bottom of 9-inch springform pan.
  • Bake 15 minutes.
  • Meanwhile, process cottage cheese in processor or blender until smooth.
  • Beat cream cheese and cottage cheese in large bowl with and electric mixer on med. speed until well blended.
  • Add eggs, 1 at a time, mixing well after each addition.
  • Stir in cheddar cheese and chilies.
  • Pour mixture over baked crust.
  • Return to oven; bake 60 minutes.
  • Combine sour cream and dip in small bowl; mix thoroughly.
  • Remove cheesecake from oven and carefully pour sour cream mixture evenly over top.
  • Return cheesecake to oven; bake 10 minutes more.
  • Remove cheesecake from oven.
  • Let stand at room temperature to cool slightly.
  • Loosen cake from rim of pan; cool completely before removing rim.
  • Refrigerate cheesecake until ready to serve.
  • Just before serving, top with the tomatoes, green onions and olives.
  • Cut into wedges to serve.
  • Note: The 8 oz. cans of jalepeño cheddar dip are found, usually, on the rack in front of the tortilla chips, and potato chips.
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