Santa Fe Cheesecake

Name: Santa Fe Cheesecake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 20 servings
Cuisine: North America, Mexican
Ingredients: 1 cup crushed tortilla chips; 3 tablespoons butter, melted; 2 packages (8 ounces each) cream cheese, softened; 2 large eggs, lightly beaten; 2 cups shredded Monterey Jack cheese; 1 can (4 ounces) chopped green chiles, drained; 1 cup sour cream; 1 cup chopped sweet yellow pepper; 1/2 cup chopped green onions; 1/3 cup chopped tomato

Total Time Prep: 25 min. Bake: 30 min. + chilling

Yield 20 servings

Test Kitchen Approved

All of my favorite southwestern ingredients are combined in this clever appetizer. It looks and tastes fantastic! —Jean Ecos, Hartland, Wisconsin

Ingredients

1 cup crushed tortilla chips
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
2 large eggs, lightly beaten
2 cups shredded Monterey Jack cheese
1 can (4 ounces) chopped green chiles, drained
1 cup sour cream
1 cup chopped sweet yellow pepper
1/2 cup chopped green onions
1/3 cup chopped tomato

Directions

In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 15 minutes or until lightly browned.
In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in Monterey Jack cheese and chiles; pour into crust.
Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight.
Remove sides of pan. Garnish with yellow pepper, onions and tomato.

Nutrition Facts

1 slice: 137 calories, 12g fat (7g saturated fat), 56mg cholesterol, 151mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 5g protein.

All of my favorite southwestern ingredients are combined in this clever appetizer. It looks and tastes fantastic! —Jean Ecos, Hartland, Wisconsin

Recipe Creator