Savory Santa Fe Cheesecake Recipes

SANTA FE CHEESECAKE

Santa Fe Cheesecake image

All of my favorite Southwestern ingredients are combined in this savory cheesecake. It looks and tastes fantastic! -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 16-20 servings.

Number Of Ingredients 10

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 chilies, drained
1 cup sour cream
1 cup chopped sweet yellow pepper
1/2 cup chopped green onions
1/3 cup chopped tomato

Steps:

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

Nutrition Facts : Calories 137 calories, Fat 12g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 151mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

SANTA FE CHEESECAKE

Santa Fe Cheesecake image

A delicious savory appetizer, to serve with tortilla chips and salsa. This recipe will serve a large number because it is rich and a little goes a long way. I sometimes make half a recipe and bake it in a 6-inch springform pan for a smaller party. Heated, this makes an awesome dip for the fondue pot.

Provided by Claire de Luna

Categories Cheese

Time 1h

Yield 24-36 serving(s)

Number Of Ingredients 11

Ingredients

1 cup finely crushed tortilla chips
3 tablespoons butter or 3 tablespoons margarine, melted
2 (8 ounce) packages cream cheese, room temperature
2 eggs
8 ounces shredded colby-monterey jack cheese, blend
1 can chopped green chili, drained
1 small onion, finely chopped
1 jar diced pimento
2 teaspoons minced dried garlic
2 teaspoons Worcestershire sauce
jalapeno

Steps:

Preheat oven to 325 degrees F.
Mix tortilla chips and melted butter and press into a (9-inch) springform pan.
Bake for 15 minutes.
Beat cream cheese and eggs until well blended.
Add shredded cheese, green chilies, onion, pimientos, Worcestershire sauce and garlic.
Pour over tortilla chip crust and bake for 30 minutes.
Serve at room temperature with tortilla chips and salsa.

Nutrition Facts : Calories 129.2, Fat 11.3, SaturatedFat 7, Cholesterol 50.6, Sodium 128.7, Carbohydrate 2.8, Fiber 0.3, Sugar 1.2, Protein 4.7

SANTA FE CHEESECAKE RECIPE

Santa Fe Cheesecake Recipe image

Provided by flour_arrangements

Number Of Ingredients 10

Ingredients

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

Steps:

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 the cream cheese and eggs on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour over crust. Bake for 30-35 minutes or until center is almost set. 3. Place pan on a wire rack. 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 just before serving. Garnish with yellow pepper, onions and tomato. Refrigerate leftovers.

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