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Slice
this robust cheesecake appetizer and eat it
with a fork, or scoop it up with tortilla chips. |
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Special
Touch
Arrange chopped green, yellow or red bell pepper, chopped green and
ripe olives and chopped nuts in wedge shapes on top of cheesecake
appetizer. You've created a sampler with lots of flavor options!
Success Tip
Make it easy for your guests to help themselves to this savory appetizer.
Cut a 4-inch diameter circle in center of cheesecake before cutting
into wedges, so guests can easily cut short wedges from 2 rings of
cheesecake instead of longer wedges. |
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Tortilla Crust (below)
2 packages (8 ounces each) cream cheese,
softened
2 eggs
1/2 cup sour cream
2 cups shredded Colby-Monterey Jack
cheese (8 ounces)
1/4 cup chopped drained roasted red bell
peppers (from 7-ounce jar)
4 chipotle chilies in adobo sauce (from 7-
ounce can), seeded and chopped (2
tablespoons)
1 tablespoon adobo sauce from can of
chipotle chilies
Large tortilla chips, if desired
Tortilla Crust
1 cup crushed tortilla chips
3 tablespoons butter or margarine, melted
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PREP:
20 min; Bake: 45 min; Cool: 2 hr;
Chill: 2 hr
Makes 36 servings
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.
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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 |
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