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Southwest appetizer cheesecake

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Ingredients/Components

eggs - 4 item
sour cream - 1 (8
butter, melted - 2 Tbsp
8 oz - 3 pkg
shredded sharp Cheddar cheese
cottage cheese - 1 c
chopped tomatoes - 1 c
chopped green onion - 1/2 c
tortilla chips - 1 item
sliced olives - 1/4 c
can chopped green chilies, drained - 1 oz
jalapeno Cheddar gourmet dip - 1 (8

How to make southwest appetizer cheesecake:

Place tortilla chips in large plastic bag; seal. Finely crush chips with mallet or rolling pin to measure 1 cup. Preheat oven to 325°. Combine crushed chips and butter; press onto bottom of 9-inch spring-form pan. Bake 15 minutes.

Meanwhile, process cottage cheese in food processor until smooth. Beat cream cheese and cottage cheese in large bowl with electric mixer at medium 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; mix thoroughly. Remove cheesecake from oven and carefully pour sour cream mixture evenly over top. Return cheesecake to oven; bake 10 minutes more. Remove from oven. Let stand at room temperature to cool slightly. Loosen cake from rim of pan; cool completely before removing rim. Refrigerate until ready to serve. Just before serving, top with tomatoes, green onions and olives. Cut into wedges to serve. Makes 10 to 12 servings.

I chopped several jalapeno nacho rings with a little juice and added to green onions, tomatoes on top. Gives it a better taste.

Recipe categories: Appetizers, American, Southwestern u.s..

Rating:

3.1

Average rating: 3.1, total votes: 8

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