Fiesta Cheesecake Recipes

FIESTA CHEESECAKE

Steps:

• Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch springform pan.
• Bake at 325 degrees for 15 minutes.
• Cool on a wire rack.
• Beat cream cheese at medium speed with an electric mixer 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 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.

THE BEST CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
• Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
• For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
• Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

FIESTA CHEESECAKE RECIPE

Steps:

• 1. Combine tortilla chips and butter; press in bottom of a lightly greased 9-in springform pan. Bake at 325 for 15 minutes. Cool on a wire rack. 2. Beat 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 shredded cheese, chilies, and ground red pepper. 3. Pour mixture into prepared pan, and bake at 325 for 30 minutes. Cool 10 minutes on a wire rack. Gently run a knife around the edges of the pan to release sides; carefully remove the sides of the pan. Let cool completely on a wire rack 4. Spread sour cream evenly over top; cover and chill. 5. Arrange green onions and next 2 ingredients on top as desired. Place on a bed of cilantro, if desired. Serve with tortilla chips.

OUR BEST CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.