SANTA FE CHEESECAKE
All of my favorite Southwestern ingredients are combined in this savory cheesecake. It looks and tastes fantastic! -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 15 minutes or until lightly browned., In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour into crust. , Place pan on a baking sheet. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight. , Remove sides of pan. Garnish with yellow pepper, onions and tomato.
Nutrition Facts : Calories 137 calories, Fat 12g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 151mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
THREE CITIES OF SPAIN CHEESECAKE
No cheesecake roundup would be complete without this one, created by Santa Fe's Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our absolute favorite in the creamy category.
Categories Gourmet Dessert Cheesecake Cake Cheese Egg Bake Cream Cheese Sour Cream
Yield 8-10 servings
Number Of Ingredients 9
Steps:
- Make crumb crust as directed. Preheat oven to 350°F.
- Make filling and bake cake:
- Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
- Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.
- Make topping:
- Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.
- Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.
WHITE CHOCOLATE RASPBERRY CHEESECAKE
Steps:
- Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.
- Make filling: Preheat oven to 350 degrees F.
- Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
- Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.
- Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
- Arrange berries in 1 layer over crust and pour filling into crust. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
- Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.
SAVORY SANTA FE CHEESECAKE
Got the original recipe from TOH and changed a few of the amounts to suit our tastes. It has to be CHILLED OVERNIGHT before serving so adjust your plans accordingly.
Provided by Sherrybeth
Categories Spreads
Time 8h45m
Yield 16-20 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the crushed chips and butter and mix well.
- Press into the bottom of a lightly greased 9 inch springfoam pan.
- Place this on a baking sheet with sides and bake at 325 degrees for 15 minutes.
- In a large bowl, combine the cream cheese and eggs on low speed until well blended.
- Stir in the Monterey Jack cheese and the chilies and pour over the baked crust.
- Bake at 30-35 minute or until center is almost set.
- Remove the pan from the oven and top the cheesecake with the sour cream.
- Gently run a knife around the edge of the pan to loosen the cheesecake, then cool for one hour.
- Refrigerate the cheesecake overnight.
- Before serving, remove the sides of the pan just before serving.
- Garnish with the pepper, onion and tomatoes before serving.
- Serve with crackers or chips.
- Refrigerate leftovers.
Nutrition Facts : Calories 219.1, Fat 20, SaturatedFat 12.4, Cholesterol 82.2, Sodium 193.3, Carbohydrate 3.5, Fiber 0.4, Sugar 0.9, Protein 7.3
SANTA FE CHEESECAKE
A delicious savory appetizer, to serve with tortilla chips and salsa. This recipe will serve a large number because it is rich and a little goes a long way. I sometimes make half a recipe and bake it in a 6-inch springform pan for a smaller party. Heated, this makes an awesome dip for the fondue pot.
Provided by Claire de Luna
Categories Cheese
Time 1h
Yield 24-36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Mix tortilla chips and melted butter and press into a (9-inch) springform pan.
- Bake for 15 minutes.
- Beat cream cheese and eggs until well blended.
- Add shredded cheese, green chilies, onion, pimientos, Worcestershire sauce and garlic.
- Pour over tortilla chip crust and bake for 30 minutes.
- Serve at room temperature with tortilla chips and salsa.
Nutrition Facts : Calories 129.2, Fat 11.3, SaturatedFat 7, Cholesterol 50.6, Sodium 128.7, Carbohydrate 2.8, Fiber 0.3, Sugar 1.2, Protein 4.7
SANTA FE CHEESECAKE
I love this for any ocassion. Remember this is a OVERNIGHT RECIPE.
Provided by April Alvarez
Categories Cheese Appetizers
Time 45m
Number Of Ingredients 10
Steps:
- 1. In a small bowl, combine tortilla chips and butter. Press onto the bottom of a greased 9 inch. springform pan. Place on a baking sheet. Bake at 325 for 15 minutes or until lightly browned.
- 2. In large bowl beat the cream cheese and eggs on low speed just until combined. Stir in the shredded cheese and green chilies. por over crust. Bake for another 30 to 35 minutes or unti the center is almost set.
- 3. Place pan on a wire rack. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen. cool for 1 hour. Refrigerate overnight.
- 4. Remove sides of pan just before serving. Garnish cheesecake with yellow pepper,onions and tomato.
SANTA FE SALAD AND DRESSING BY CHEESECAKE FACTORY
Steps:
- In glass jar, combine all ingredients and shake well.
- For best flavor, allow 2-3 hours for flavors to develop.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SANTA FE CHEESECAKE
'All of my favorite Southwestern ingredients are combined in this savory cheesecake. It looks and tastes fantastic!' relates field editor Jean Ecos of Hartland, Wisconsin
Provided by Allrecipes Member
Time 55m
Yield 16
Number Of Ingredients 10
Steps:
- Combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325 degrees F for 15 minutes.
- In a large mixing bowl, beat the cream cheese and eggs on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour over crust. Bake for 30-35 minutes or until center is almost set.
- Place pan on a wire rack. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight. Remove sides of pan just before serving. Garnish with yellow pepper, onions and tomato. Refrigerate leftovers.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 3.9 g, Cholesterol 78.7 mg, Fat 20.3 g, Fiber 0.4 g, Protein 7.2 g, SaturatedFat 12.3 g, Sodium 280.1 mg, Sugar 0.8 g
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