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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Santa Fe Cheesecake Recipe

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This recipe for Santa Fe Cheesecake is from Holy Trinity 2010 Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. crushed tortilla chips
3 T. butter, melted
2 packages (8 ounces each) cream cheese, softened
2 eggs, lightly beaten
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (4 oz.) chopped green chilies, drained
1 cup (8 oz.) sour cream
1 cup chopped sweet yellow pepper
1/2 cup chopped green onions
1/3 cup chopped tomato
Directions:
Directions:
Combine tortilla chips and butter, press onto bottom of greased 9 inch spring-form pan. Place on a baking sheet. Bake at 325 for 15 minutes.

In a large mixing bowl, beat 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 knife around the edge of the 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.

 

 

 

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