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Southwestern Appetizer Cheesecake

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Try this version of amazingly delicious Southwestern Appetizer Cheesecake recipe. An effortlessly prepared appetizer recipe; the Southwestern Appetizer Cheesecake is a dish that you would surely love to talk about with us!
Ingredients
  Cream cheese 24 Ounce, softened (3 Packages, 8 Ounce Each)
  Sour cream 1 Cup (16 tbs)
  Roasted red pepper pieces 1⁄2 Cup (8 tbs)
  Taco seasoning mix 1 1⁄4 Ounce (1 Package)
  Eggs 3
  All purpose flour 2 Tablespoon
  Canned diced green chilies 4 Ounce (1 Can)
  Pineapple tomato salsa 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Tortilla chips 1 Cup (16 tbs) (White Corn / Other, Adjust Quantity As Needed For Serving)
Directions

1. In a food processor fitted with a metal blade, combine the cream cheese and sour cream; process until smooth. Add the red pepper pieces and dry taco seasoning mix and process until smooth. Add the eggs and flour and mix until smooth and thoroughly combined. By hand, stir in the green chiles.
2. Turn into an 8-inch springform pan, spreading evenly. Place the cheesecake on a vegetable steamer or other rack set in the bottom of a 5-quart electric slow cooker. Carefully add 1 cup hot water around the sides of the springform to the bottom of the slow cooker.
3. Cover with the slow cooker lid and cook on the high heat setting about 2 hours, or until set (do not attempt to cook on the low heat setting for a longer time). 4. Turn off the slow cooker. With paper towels, carefully blot any excess moisture on top of the cheesecake. Leave the lid off the slow cooker and allow the cheesecake to stand in the cooker until the pan is cool enough to handle, about 1 hour. Remove and cool the cheesecake to lukewarm; then refrigerate 3 to 4 hours or longer, until cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Ingredient: 
Cheese
Interest: 
Party

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