| This recipe is liked by 2 person(s). |
|
Chili Cheesecake
Nb persons: 0
Yield: 24 servings Oven 325
Preparation time:
Total time:
Source:
| Chili Cheesecake | |
| 2 Tbs | yellow cornmeal |
| 1 Tbs | chili powder |
| 3 8 OZ pkgs | cream cheese |
| 2 large | eggs |
| 2 Tsp | garlic powder |
| 1 ½ Tsp | ground cumin |
| 2 4 oz cans | diced green chilies |
| 1 Cup | sliced green onions,, (1 bunch works) |
| 1 16 oz jar | salsa,, (any flavor) I used Pace Medium Chunky |
| 2 Cups (8 oz) | shredded cheddar cheese,, (I've used Mexican mixed) |
| Tortilla chips, assorted crackers or sliced baguette | |
Heavily grease bottom & side of 9 inch springform pan.
Combine cornmeal & chili powder. Sprinkle over side & bottom of prepared pan.
Beat cream cheese, eggs, garlic powder & cumin in large mixer until smooth; stir in chilies & ½ cup of green onions. Pour half of batter into pan. Spoon 1 cup salsa on top of batter; sprinkle 1 ½ cups shredded cheese over salsa. Spread remaining batter on top of cheese.
Bake for 55 to 60 minutes or until edges are set but center still moves slightly. Cool completely in pan on wire rack; remove side of springform pan.
Spread remaining salsa on top; sprinkle with remaining cheese & green onions. Serve with tortilla chips, crackers or sliced baguette. Looks great on a cake pedestal.
Tips: Make sure cream cheese is room temperature. Beat eggs on at a time. Don’t beat too much air into the cream cheese mixture. Cool for at least 1 hour before removing sides of pan. Run knife around inside of pan before removing sides. Cool for 2 or 3 hours on a rack before chilling in the fridge. Remove from fridge about 1 hour before serving for best flavor.
Makes 24 servings
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe