![]() |
|||||||
![]() |
|
![]() |
|||||
![]() |
|||||||
![]() |
Tortilla
Crust 1 cup crushed tortilla chips 3 tablespoons butter or margarine, melted PREP: 20 min; Bake: 45 min; Cool: 2 hr; Chill: 2 hr Makes 36 servings Chiptole Cheesecake 1. Heat oven to 375°. Make and bake Tortilla Crust. 2. Reduce oven temperature to 325°. Beat cream cheese in large bowl on medium speed until smooth. Add eggs; beat until well blended. Beat in sour cream. Stir in cheese, bell peppers, chipotle chilies and adobo sauce until well blended. Spoon evenly over crust. |
![]() |
|||||
![]() |
|||||||
![]() |
3.
Bake uncovered 40 to 45 minutes or until center is set. Run knife around
edge of cheesecake to loosen. Cool completely at room temperature, about
2 hours. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Remove side of pan. Serve cheesecake appetizer with tortilla chips. Tortilla Crust Mix ingredients until well blended. Press evenly in bottom of springform pan, 9x3 inches. Bake about 8 minutes or until golden brown. 1 Serving: Calories 80 (Calories from Fat 65); Fat 7g (Saturated 5g); Cholesterol 35mg; Sodium 95mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 3g %Daily Value: Vitamin A 6%; Vitamin C 4%; Calcium 4%; Iron 0% |
![]() |
|||||
![]() |
|||||||
![]() |
|||||||
![]() |
|||||||
![]() |
Diet
Exchanges: 1/2 Very Lean Meat, 1 Fat |
![]() |
|||||
![]() |