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Southwestern Appetizer Cheesecake

3 packages cream cheese, (8-ounce) softened
1 cup sour cream
1/2 cup roasted red pepper, cut in pieces
1 package taco seasoning mix, (1 1/4-ounce)
3 eggs
2 tablespoons all-purpose flour
1 can diced green chiles, (4-ounce)

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.

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 slowcooker. Carefully add I cup hot water
around the sides of the springform to the bottom of the slow cooker.

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).

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 I hour. Remove and cool
the cheesecake to lukewarm; then refrigerate 3 to 4 hours or longer,
until cold.

Just before serving, remove the springform side of the pan. Place
the cheesecake on a serving platter and carefully spoon pineapple-tomato
salsa on top. Serve with chips.


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