Fiesta Cheesecake

Fiesta Cheesecake

1 1/2 cups finely crushed tortilla chips
1/4 cup butter or margarine, melted
2 8 ounce packages cream cheese, softened
1 3 ounce package cream cheese, softened
2 large eggs
2 1/2 cups shredded Monterey Jack cheese with peppers
1 4 ounce can chopped green chiles, drained
1/4 teaspoon ground red pepper
1 8 ounce carton sour cream
1/2 cup chopped green pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped sweet red pepper
1/2 cup green onions
1 medium tomato, chopped
2 tablespoons finely chopped ripe olives
 1 bunches fresh cilantro or parsley, optional

Combine tortilla chips and butter; press onto bottom of a lightly greased 9 inch springform pan. Bake at 325F 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. Add half of the cilantro,.

Pour into prepared pan, and bake at 325F for 30 minutes. Cool 10 minutes on a wire rack.

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.

Makes 1 9 inch cheesecake or 25 appetizer servings.
 

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