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Santa Fe Cheesecake

By: Jean Ecos

"'All of my favorite Southwestern ingredients are combined in this savory cheesecake. It looks and tastes fantastic!' relates field editor Jean Ecos of Hartland, Wisconsin"

Rate/Review | Read Reviews (16)

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

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

Directions

Combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325 degrees F for 15 minutes.
In a large mixing bowl, beat the cream cheese and eggs on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour over crust. Bake for 30-35 minutes or until center is almost set.
Place pan on a wire rack. 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 just before serving. Garnish with yellow pepper, onions and tomato. Refrigerate leftovers.