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LOCATION: Recipes >> Dips >> Fiesta Cheesecake

Print this Recipe    Fiesta Cheesecake

1 1/2 cups finely crushed tortilla chips
1/4 cup butter or margarine, melted
2 8-ounce packages cream cheese, softened
3-ounce package cream cheese, softened
2 large eggs
2 1/2 cups (10 ounces) shredded Monterey Jack cheese with peppers
4-ounce can chopped green chiles, drained
1/4 teaspoon ground red pepper
8-ounce carton sour cream
1/2 cup chopped green pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped sweet red pepper
1/2 cup green onions
1 medium tomato, chopped
2 Tablespoons finely chopped ripe olives
2 bunches fresh cilantro or parsley (optional)

Combine tortilla chips and butter; press onto bottom of a lightly
greased 9-inch springform pan. Bake at 325 degrees for 15 minutes.
Cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer 3 minutes
or until fluffy; add eggs, one at a time, beating after each
addition. Stir in cheese, chiles, and ground red pepper. Pour into
prepared pan, and bake at 325 degrees for 30 minutes. Cool 10
minutes on a wire rack. Place on a bed of fresh cilantro or parsley,
if desired. Gently run a knife around edge of pan to release sides,
and let cool completely. Spread sour cream evenly over top; cover
and chill. Arrange green pepper and remaining ingredients on top
as desired.

Yield: one 9-inch cheesecake or 25 appetizer servings


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