Cowboy Cheesecake


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Member since 2006
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Serves 10-12 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 cup finely crushed tortilla chips

3 tablespoons butter, melted

2 pkgs. (8 oz. each) cream cheese, softened

1 pkg. taco seasonings

2 large eggs

10 ounces Colby/Monterey Jack cheese blend, shredded

1 tablespoon minced garlic

1/2 cup diced yellow onion

4 ounces chopped green chilies, drained

8 ounces sour cream

Garnish:

1 cup chopped red bell pepper

1/2 cup sliced green onion

1/3 cup diced fresh tomato

1/4 cup sliced ripe olives


Directions

Heat oven to 350ºF.




Crust: Mix crushed chips and butter in a small bowl, making sure chips are well coated in butter then press into a 9-inch spring form pan. Bake 15 minutes.




1st Layer: Beat cream cheese and eggs in a large mixing bowl until well blended. Add 1/2 pkg. of the taco seasoning. Mix in shredded cheese, chilies, diced onion, and minced garlic. Pour into baked crust and bake for an additional 30 minutes.




2nd Layer: Mix remaining taco seasoning with the sour cream. Spread this mixture over cheese cake and bake for an additional 15 minutes. Cool cheesecake on a rack. Loosen cake from rim of pan. Refrigerate until ready to serve, at least 30 minutes. This cheesecake can be made a day ahead. Top cooled cheesecake with garnish ingredients just before serving.


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