Savory Chili Ranch Cheesecake


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Serves 24 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1-1/2 cups cereal (see note)

1 pkg. (1 oz.) ranch style salad dressing mix

1/4 cup butter or margarine, melted

19 ounces cream cheese, softened

2 large eggs

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

1 can (4 oz.) chopped green chilies

1 carton (8 oz.) sour cream



Directions

Preheat the oven to 350ºF.

Combine the cereal, 2 teaspoons of the salad dressing mix, and the butter in a large bowl; press into the bottom of a lightly greased 9-inch springform pan. Bake for 10 minutes. Let cool. Reduce the oven temperature to 325ºF.

Beat the cream cheese and the remaining salad dressing mix until fluffy with an electric mixer at medium speed; add the eggs one at a time, beating after each addition. Stir in the Monterey Jack cheese and chilies.

Pour onto the crust; bake for 35 minutes. Remove from the oven; gently spread the sour cream on top. Let cool completely; cover and refrigerate overnight. Arrange the desired toppings over the cheesecake before serving.



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