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This recipe for SOUTHWEST CHEESECAKE, by , is from Our First Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Greg Peterson
Added: Thursday, December 14, 2006


1 cup finely crushed totrilla chips
3 tablespoons butter or margarine, melted
2 packages (8 ounces ea) cream cheese, softened
1 packet taco seasoning
2 eggs
1 package shredded Colby/Montery Jack cheese
1 can (4 ounce) chopped green chiles, drained
1 cup sour cream
1 cup chopped bell pepper
1/2 cup sliced green onion
1/3 cup chopped tomatoes
1/4 cup pitted ripe olive slices

Heat oven to 350 degrees. Stir in chips and butter in
small boel; press into 9-inch springform pan. Bake
15 minutes. Beat cream cheese and eggs in large mixing bowl at medium speeed until well blended. Mix in shredded cheese and chilies; pour over crust and bake 30 minutes. Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate until ready to serve at least 30 minutes. Top with remaining ingredients just before serving.

TIP: you can also add 1/2 packet of taco seasoning
with the cheese and chiles if you want a bit more spice.

Number Of Servings:
Number Of Servings:




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