"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chile Cheesecake Recipe

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This recipe for Chile Cheesecake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Reeves
Added: Thursday, August 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup tortilla chips, crushed
3 TBS butter, melted
2 8 oz. package cream cheese, softened
2 eggs
1 4 oz. can diced green chiles
1 fresh jalapeno pepper, cored, seeded, and diced
4 oz. Colby cheese, shredded
4 oz. Monterey Jack cheese, shredded
1/4 cup sour cream
Chopped tomatoes
Chopped green onions
Diced black olives

Directions:
Directions:
Preheat oven to 325F. In a medium bowl, combine tortilla chips and butter. Press into bottom of 9-inch spring form pan. Bake 15 minutes, remove from oven, leaving oven on. In large bowl, blend cream cheese and eggs. Add green chiles, jalapeno, Colby, and Monterey Jack.
Pour over crust and bake 30 minutes. Do not overcook. Remove from oven and cool in pan 5 minutes. Run knife around inside edge and remove sides from pan. Spread sour cream over top and decorate with tomatoes, green onions, and olives. Serve with tortilla chips

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
It is simple and always a crowd pleaser..

 

 

 

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