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Southwest Appetizer Cheesecake

world.food's picture
Ingredients
  Crushed tortilla chips 2⁄3 Cup (10.67 tbs)
  Margarine 2 Tablespoon, melted
  Cottage cheese 1 Cup (16 tbs)
  Cream cheese 24 Ounce, softened (Three 8 Ounce Each Packages)
  Eggs 4
  Shredded sharp natural cheddar cheese 10 Ounce
  Canned chopped green chilies 4 Ounce, drained (1 Can)
  Sour cream 8 Ounce (1 Container)
  Jalapeno cheddar gourmet dip 8 Ounce (1 Container)
  Chopped tomatoes 1 Cup (16 tbs)
  Chopped green onions 1⁄2 Cup (8 tbs)
  Sliced pitted olives 2⁄3 Cup (10.67 tbs)
Directions

Preheat the oven to 325°F.
Combine the tortilla chips and margarine and press the mixture onto the bottom of a 9-inch springform pan.
Bake for 15 minutes.
Meanwhile, place the cottage cheese in a blender or food processor.
Cover and process on high speed until smooth.
In the large bowl of an electric mixer, combine the cottage cheese and cream cheese, mixing at medium speed until well blended.
Add the eggs, one at a time, mixing well after each addition.
Blend in the Cheddar cheese and chilies.
Pour the mixture over the baked crust.
Return the pan to the oven and bake for 1 hour.
Combine the sour cream and dip; mix thoroughly.
Spread the mixture over the hot cheesecake; return to the oven and continue baking for 10 minutes.
Remove from the oven and let cool slightly.
Loosen the cake from the rim of the pan; cool completely before removing the rim.
Refrigerate the cheesecake until ready to serve.
Top with the tomatoes, green onions and olives before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Cake
Ingredient: 
Cheese
Interest: 
Everyday

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2 Comments

HBcook's picture
This sounds so good!! Where do you get the 8-ounce container of jalapeno cheddar gourmet dip??
HBcook's picture
This sounds so good. Where do you find the 8-ounce container of jalapeno cheddar gourmet dip??