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TEST KITCHEN APPROVED

Santa Fe Cheesecake

Name: Santa Fe Cheesecake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 20 servings
Cuisine: North America, Mexican
Ingredients: 1 cup crushed tortilla chips; 3 tablespoons butter, melted; 2 packages (8 ounces each) cream cheese, softened; 2 large eggs, lightly beaten; 2 cups shredded Monterey Jack cheese; 1 can (4 ounces) chopped green chiles, drained; 1 cup sour cream; 1 cup chopped sweet yellow pepper; 1/2 cup chopped green onions; 1/3 cup chopped tomato

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 25 min. Bake: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Jean Ecos, Hartland, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2022

All of my favorite southwestern ingredients are combined in this clever appetizer. It looks and tastes fantastic! —Jean Ecos, Hartland, Wisconsin

TEST KITCHEN APPROVED

Santa Fe Cheesecake

2 Reviews Add your review

Yield:20 servings

Prep:25 min

Cook:30 min

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Ingredients

1 cup crushed tortilla chips
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
2 large eggs, lightly beaten
2 cups shredded Monterey Jack cheese
1 can (4 ounces) chopped green chiles, drained
1 cup sour cream
1 cup chopped sweet yellow pepper
1/2 cup chopped green onions
1/3 cup chopped tomato

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Directions

1
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.

2
In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in Monterey Jack cheese and chiles; pour into crust.
3
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.
4
Remove sides of pan. Garnish with yellow pepper, onions and tomato.