Ingredients
-
16
-
8
-
1
-
16
-
3
-
1
-
1/2
-
1/2
-
16
-
-
-
-
-
-
Directions
Pepper Cheesecake, This must be prepared ahead of time , This is the exact base for the southwest cheesecake I make – minus the red peppers They are a great addition I also like the toppings you have included I usually garnish mine with salsa and black olives but your combination of guacamole, tomatoes, olives and cheese is ‘da bomb! I think I’ll use your recipe from now on Thanks southern chef in louisiana!, This must be prepared ahead of time
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Steps
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1
Done
|
Preheat the Oven to 350f. |
|
2
Done
|
Beat the Cream Cheese, Shredded Cheese, and Taco Seasoning Mix Until Fluffy. Stir in 1 Cup of Sour Cream. Beat in the Eggs One at a Time, Then Fold in the Chilies and the Red Pepper. |
|
3
Done
|
Pour in a Greased Spring-Form Pan and Bake For 40 to 45 Minutes. Cool For 10 Minutes on Wire Rack. |
|
4
Done
|
Combine the Remaining Sour Cream With the Salsa and Spread on Top. Bake For 5 Minutes More. |
|
5
Done
|
Refrigerate Over Night. |
|
6
Done
|
to Serve, Unmold and Spread With the Guacamole or Avocado Dip. Garnish With Fresh Tomatoes, Olives, or Cheese. Serve With Taco Chips. |
