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Southwest Appetizer Cheesecake Recipe

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

Contributor:  
Contributor:  
Kaye & Allen McIntyre
Added: Thursday, April 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Tortilla chips
2 tbsp melted margarine
1 cup cottage cheese
3 pkge (8oz each) cream cheese, softened
4 eggs
2 1/2 cups (10oz each) shredded sharp natural cheddar cheese
1 can ( 4 oz ea) chopped green chilies, drained
1 container (8 oz) sour cream
1 container (8oz) jallapeno-cheddar gourmet dip
1 cup chopped tomatoes
1/2 chopped onions
1/4 cup sliced ripe olives

Directions:
Directions:
Place tortilla chips in a large plastic bag; seal. Finely crush chips with rolling pill to measure 2/3 cup. Preheat oven to 325. Combine chips and margarine; press onto bottom of 9 in pan. Bake 15 min. Process cottage cheese in food processor or blender until smooth. Beat cream cheese and cottage cheese in large bowl with mixer on med speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Stir in cheddar cheese and chilies. Pour mixture over baked crust. Return to oven for 60 min. Remove cheesecake from oven. Let stand at room temp. to cool slightly. Loosen cake from rim of pan; cool completely before removing rim. Refrigerate cheesecake until ready to serve. Just before serving, top with tomatoes, green onions, and olives. Cut into wedges to serve.

Number Of Servings:
Number Of Servings:
10--12
Personal Notes:
Personal Notes:
This is a wonderful appetizer.

 

 

 

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