Fiesta Cheesecake


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Member since 2006
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Serves 25 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1-1/2 cups finely crushed tortilla chips

1/4 cup butter or margarine

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

1 pkg. (3 oz.) cream cheese, softened

2 large eggs

2-1/2 cups (10 oz.) shredded Monterey Jack cheese with peppers

1 can (4 ounces) chopped green chilies, drained

1/4 teaspoon ground red pepper

1 carton (8 oz.) sour cream

1/2 cup chopped green pepper

1/2 cup chopped sweet yellow pepper

1/2 cup chopped sweet red pepper

1/2 cup chopped green onions

1 medium tomato, chopped

2 tablespoons finely chopped ripe olives

2 bunches fresh cilantro or parsley, optional


Directions

Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch springform pan. Bake at 325ºF for 15 minutes. Cool on a wire rack.




Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chilies, and ground red pepper. Pour into prepared pan, and bake at 325ºF for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides, and let cool completely. Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired.



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