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Chipotle Cheesecake Recipe

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This recipe for Chipotle Cheesecake, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheryl Ford
Added: Thursday, April 3, 2008


Tortilla Crust (below instructions)
2 pkgs (8 oz each) cream cheese, softened
2 eggs
1/2 c sour cream
2 c shredded Colby-Monterey Jack cheese (8 oz)
1/4 c chopped drain roasted red bell peppers ( from 7-ounce jar)
4 chipotle chilies in adobo sauce ( from 7-ounce can), seeded and chopped (2 tbsp)
1 tbsp adobo sauce from can of chipotle chilies

1. Heat oven to 375 degrees. Bake Tortilla crust
2. Reduce oven temperature to 325 degrees.Beat cream cheese in large bowl until smooth. Add eggs, beat until well blended. Beat in sour cream. Stir in cheese, bell peppers, chipotle chilies and adobo sauce until well blended. Spoon over crust.
3. Bake uncovered 40-45 min or until center is set. Cool about 2 hrs. Cover and refrigerate at least 2 hrs but not more than 24hrs.

Tortilla crust:
1 cup crushed tortilla chips
3 tbsp butter, melted.
Mix ingredients until well blended. Press evenly in bottom of springform pan, 9 x 3 in. Bake about 8 min or until golden brown




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