Southwestern Appetizer Cheesecake
|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)|
|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)|
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.