SOUTHWEST APPETIZER CHEESECAKE
This is a beautiful appetizer, and always a crowd pleaser. Spread this cake on crackers or serve with corn chips.
Provided by Stephanie Fenley Garcia
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 5h50m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine crushed tortilla chips and melted butter in a small mixing bowl. Press mixture into a 9-inch springform pan to form the crust.
- In a large mixing bowl, combine cream cheese, Colby-Jack cheese, cottage cheese, eggs and green chile peppers. Spread this mixture evenly into the crust.
- Bake for 1 hour. When finished baking, remove cake from oven and let cool 5 minutes.
- Combine the jalapeno dip and 8 ounces sour cream in a small mixing bowl. Spread this mixture over the cheesecake to cover any cracks. Return to cake the oven and bake 10 minutes.
- Remove the cake from the oven and let it cool for at least 4 hours. When cooled, dollop remaining sour cream on top of the cake (in the center). Arrange the tomatoes, black olives, and green onions around the sour cream in concentric circles.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 7.8 g, Cholesterol 94.2 mg, Fat 23.3 g, Fiber 1.1 g, Protein 8.9 g, SaturatedFat 13.9 g, Sodium 383.9 mg, Sugar 1.6 g
CHEESY SOUTHWEST APPETIZERS
Steps:
- Cut cheddar and monterey jack cheeses into small triangles. Top each cracker with some cheddar cheese, monterey jack cheese, bell pepper, jalapeno pepper and olives. Place on baking sheet.
- Broil 4 to 5 inches from heat for 1 to 3 minutes or until cheese begins to melt.
SOUTHWEST CHEESECAKE
I have changed the original recipe to suit my tastes. It is easy to make and so good. It you choose to set in the fridge overnight, I suggest taking it out of the fridge about 2 hours before serving so it will be a little softer to cut and eat with chips. ENJOY!!
Provided by Paula Coleman
Categories Cheese Appetizers
Time 1h35m
Number Of Ingredients 18
Steps:
- 1. Stir crushed tortilla chips into melted butter. Press into bottom of a 9-inch spring form pan. Bake for 15 minutes at 325 degrees.
- 2. Beat cream cheese, eggs and taco seasoning with mixer. Stir in cheddar cheese and green chilies. Spread filling on top of crust and set aside.
- 3. Brown 1lb hamburger, drain. Add refried beans and mix together with hamburger. I also add 1 t each of cumin, chili powder and garlic powder to the meat mixture. Spread hamburger/bean mixture on top of cream cheese mixture. Place pan back in the oven for 30 minutes.
- 4. Spread sour cream over baked cheesecake and refrigerate 3 hrs or overnight. After releasing it from the spring form pan, top with a layer of salsa, lettuce, black olives, tomatoes and green onions. Serve with yellow corn tortilla chips.
SOUTHWESTERN CHEESECAKE
This is great appetizer cheesecake. Feeds a bunch. Serve it with tortilla chips and celery sticks. Cook time includes chill time.
Provided by pines506
Categories Mexican
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- Stir together chips and margarine and press into a 9-inch springform pan.
- Bake for 15 minutes.
- Beatg cream cheese and eggs in large bowl at medium speed until well blended.
- Stir in the co-jack cheese and the chilis and pour over crust.
- Bake for 30 minutes.
- Cool completely.
- Spread sour cream over cheese cake and sprinkle on toppings.
- Chill 1-2 hours.
- Remove from cake pan after chilling.
- Let sit out to"soften" a little or you'll break your tortilla chips!
- before serving.
- Serve on platter surrounded by tortilla chips and celery sticks.
SOUTHWEST CHEESECAKE
I often serve this recipe as an appetizer before a Mexican dinner. It is great if you have a diabetic in the family.-Lori Walton, Stuttgart, Arkansas
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 20-24 appetizer servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cheeses until fluffy. Stir in 1 cup sour cream and taco seasoning. Add eggs; beat on low speed just until combined. Fold in chilies. Pour into a greased 9-in. springform pan. Place on a baking sheet., Bake at 350° for 35-40 minutes or until center is almost set. Remove from oven; let stand for 10 minutes (leave oven on). Spoon remaining sour cream over top of filling. Bake 5 minutes loner. Cool completely on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Place on serving plate. Top with salsa. Serve with tortilla chips. Refrigerate leftovers.
Nutrition Facts :
SOUTHWEST APPETIZER CHEESECAKE
This has to be the Cadillac of all savory cheesecakes. It has such elegant presentation and is so versatile that it is as comfortable at a wedding reception as it is for a BBQ! This is worth it's weight in gold!
Provided by FLUFFSTER
Categories Savory Pies
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Place tortilla chips in a large Ziploc bag.
- Finely crush chips with mallet or rolling pin to measure 2/3 cup.
- Preheat oven to 325 degrees.
- Combine crushed chips and margarine; press onto bottom of 9-inch springform pan.
- Bake 15 minutes.
- Meanwhile, process cottage cheese in processor or blender until smooth.
- Beat cream cheese and cottage cheese in large bowl with and electric mixer on med. speed until well blended.
- Add eggs, 1 at a time, mixing well after each addition.
- Stir in cheddar cheese and chilies.
- Pour mixture over baked crust.
- Return to oven; bake 60 minutes.
- Combine sour cream and dip in small bowl; mix thoroughly.
- Remove cheesecake from oven and carefully pour sour cream mixture evenly over top.
- Return cheesecake to oven; bake 10 minutes more.
- Remove cheesecake from oven.
- Let stand at room temperature to cool slightly.
- Loosen cake from rim of pan; cool completely before removing rim.
- Refrigerate cheesecake until ready to serve.
- Just before serving, top with the tomatoes, green onions and olives.
- Cut into wedges to serve.
- Note: The 8 oz. cans of jalepeño cheddar dip are found, usually, on the rack in front of the tortilla chips, and potato chips.
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