Southwest Cheesecake

Yield: Makes 25 appetizer servings
Recipe from Southern Living

More From Southern Living


Ingredients

  • 1 1/2 cups finely crushed blue tortilla chips
  • 1/4 cup butter, softened
  • 2 (8-ounce) packages cream cheese, softened
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1/4 teaspoon salt
  • 3 (8-ounce) containers sour cream, divided
  • 3 large eggs
  • 1 cup thick and chunky salsa
  • 1 (4-ounce) can chopped green chiles, drained
  • 1 cup fresh or frozen guacamole (thawed)
  • 1 medium-size tomato, seeded and diced
  • Tortilla chips or crackers

Preparation

  1. Combine crushed tortilla chips and 1/4 cup softened butter, and press into bottom of a lightly greased 9-inch springform pan.
  2. Bake at 350° for 12 minutes. Cool in pan on a wire rack.
  3. Beat cream cheese, shredded cheese, and salt at medium speed with an electric mixer 3 minutes or until fluffy. Add 1 container sour cream, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in salsa and chiles. Pour over prepared crust.
  4. Bake at 350° for 40 minutes or until center is almost set. Remove pan from oven; let stand 10 minutes on a wire rack. Gently run a knife around edge of pan to loosen sides. Remove sides of pan; let cheesecake cool completely.
  5. Stir together remaining 2 containers sour cream until smooth; spread evenly over top of cooled cheesecake. Cover and chill at least 3 hours or up to 1 day. Spread evenly with guacamole; sprinkle with diced tomatoes before serving. Serve with tortilla chips.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Southwest Cheesecake Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy