Ingredients
-
1
-
3
-
2
-
2
-
2
-
1
-
1
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Savory Santa Fe Cheesecake, Got the original recipe from TOH and changed a few of the amounts to suit our tastes It has to be CHILLED OVERNIGHT before serving so adjust your plans accordingly , This was good – used for a shower buffet Will make again soon , Got the original recipe from TOH and changed a few of the amounts to suit our tastes It has to be CHILLED OVERNIGHT before serving so adjust your plans accordingly
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Steps
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1
Done
|
In a Small Bowl, Combine the Crushed Chips and Butter and Mix Well. |
|
2
Done
|
Press Into the Bottom of a Lightly Greased 9 Inch Springfoam Pan. |
|
3
Done
|
Place This on a Baking Sheet With Sides and Bake at 325 Degrees For 15 Minutes. |
|
4
Done
|
in a Large Bowl, Combine the Cream Cheese and Eggs on Low Speed Until Well Blended. |
|
5
Done
|
Stir in the Monterey Jack Cheese and the Chilies and Pour Over the Baked Crust. |
|
6
Done
|
Bake at 30-35 Minute or Until Center Is Almost Set. |
|
7
Done
|
Remove the Pan from the Oven and Top the Cheesecake With the Sour Cream. |
|
8
Done
|
Gently Run a Knife Around the Edge of the Pan to Loosen the Cheesecake, Then Cool For One Hour. |
|
9
Done
|
Refrigerate the Cheesecake Overnight. |
|
10
Done
|
Before Serving, Remove the Sides of the Pan Just Before Serving. |
|
11
Done
|
Garnish With the Pepper, Onion and Tomatoes Before Serving. |
|
12
Done
|
Serve With Crackers or Chips. |
|
13
Done
|
Refrigerate Leftovers. |
