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Mexican Cheesecake with Pico de Gallo & Guacamole Recipe

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This recipe for Mexican Cheesecake with Pico de Gallo & Guacamole is from Eat...Laugh...Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 recipe Pico de Gallo
1 recipe Guacamole
1½ c crushed tortilla chips
4 T butter, melted
16 oz cream cheese, softened
8 oz Monterey Jack cheese, shredded
3 large eggs
1 c sour cream, divided
4½ oz can diced green chilies
1 c picante sauce

Directions:
Directions:
Preheat oven to 350º. Combine chips and butter. Press mixture into bottom of a greased 9 inch springform pan. Bake 10 minutes. Combine cream cheese and Monterrey Jack in a food processor. Add eggs and ½ cup sour cream and pulse to combine. Add green chilies and picante sauce. Pulse again to thoroughly combine. Pour cheese mixture over crust and spread evenly. Place pan on a baking sheet and bake 40 minutes. Spread remaining ½ cup sour cream on hot cheesecake. Cool to room temperature and chill.

Prepare pico de gallo and guacamole. Remove sides of pan from cheese cake and place it in the middle of a large dish (at least 1 inch border around cheesecake). Place guacamole on top of cheese cake and drained pico de gallo all around the cheesecake. Serve with tortilla chips.

 

 

 

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