Recipe for Fiesta Cheesecake
Desserts

FIESTA CHEESECAKE

    Fiesta Cheesecake

    Source: Casa Sedona Bed & Breakfast Inn, Sedona, Arizona

    1 1/2 cups finely crushed tortilla chips
    1/4 cup butter or margarine, melted
    16 ounces cream cheese, softened
    3 ounces cream cheese, softened
    2 large eggs
    2 1/2 cups (10 ounces) shredded Monterey
        jack cheese with peppers
    1 (4 ounce) can chopped green chiles, drained
    1/4 teaspoon ground red pepper
    1 (8 ounce) carton sour cream
    1/2 cup chopped green pepper
    1/2 cup chopped sweet yellow pepper
    1/2 cup chopped sweet red pepper
    1/2 cup green onions
    1 medium tomato, chopped
    2 tablespoons finely chopped ripe olives
    2 bunches fresh cilantro or parsley (optional)

    Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch spring-form pan. Bake at 325 degrees F for 15 minutes. Cool on a wire rack.

    Beat all 19 ounces of cream cheese at medium speed with an electric mixer for 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chiles and ground red pepper. Pour into prepared pan, and bake at 325 degrees F for 30 minutes. Cool 10 minutes on a wire rack.

    Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides, and let cool completely. Spread sour cream evenly over top; cover and chill.

    Arrange green pepper and remaining ingredients on top as desired.

    Yields one 9-inch cheesecake or 25 appetizer servings.


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