Appetizers and Snacks forum: Fiesta CheesecakeAfter 13 years online, Cubits.org is scheduled to be shut down. Please make sure you have the contact information for all your friends, and that you download whatever content you want from this site.
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1 1/2 c tortilla chips, finely crushed
1/4 c butter, melted
20 oz cream cheese, softened
2 1/2 c Monterey Jack cheese with jalapeno peppers, shredded
4 TBSP chopped black olives
4 oz can chopped green chiles, drained
1/4 tsp ground red pepper
8 oz sour cream
1/2 c chopped parsley (optional)
1/2 c chopped green bell pepper
1/2 c chopped yellow bell pepper
1/2 c chopped red bell pepper
1/2 c chopped green onions
1 medium tomato, chopped
2 TBSP chopped black olives
Mix tortilla chips and butter. Press into lightly greased 9-inch springform pan. Bake at 375 degrees for 15 minutes. Remove from oven and cool on wire rack.
Reduce oven to 325 degrees. Beat cream cheese on medium speed 3 min or until fluffy. Add eggs 1 at a time, beating well after each addition. Stir in Monterey jack cheese, 4 TBSP olives, green chiles, and red pepper.
Pour into springform pan, and bake for 30 min. Remove from oven and cool in pan for 10 min. Release the side of the pan and let cool completely. Spread the sour cream over the top. Chill, covered, until serving time.
To serve, remove the side of the pan. Place cheesecake on parsley-lined serving platter. Arrange bell peppers, green onions, tomato, and 2 TBSP olives on top as desired. Serve with tortilla chips or crackers.
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