Savory Santa Fe Cheesecake -- perfect as an appetizer!

Another favorite savory cheesecake, perfect for party fare! The recipe is written for a 9" springform pan but I like to divide the mixture into three smaller (4 to 4 1/2") pans so that I can freshen the cheeseboard as the party progresses. Our other favorite savory cheesecake: The Culinary Center of Kansas City's Blue Cheese, Bacon & Onion Cheesecake.

Santa Fe Cheesecake 

Crust:

1 cup finely crushed tortilla chips

3 tablespoons butter, melted

Cheesecake:
2 (8 oz.) pkgs. cream cheese

2 eggs

2 cups shredded Mexican-blend cheese or blend or combination of Mexican-blend and sharp Cheddar

1/2 cup sour cream

1 (4 oz.) can chopped green chilies, drained

2 tablespoon Taco Seasoning 

Dash or two of hot pepper sauce

Toppings:

About 1/2 cup sour cream

Veggies could include: chopped red, yellow or orange peppers, scallions (green onions), chopped tomatoes, sliced black olives

1. Preheat oven to 325°.
2. Crust: Combine crushed tortilla chips and melted butter. Press into the bottom of a 9" springform pan (or three 4 to 41/2" pans); press chips to form a crust and bake for 15 minutes (10 minutes for smaller pans).
   
   
   
   
3. Cheesecake: In a large bowl, beat cream cheese and eggs until well blended.
   
4. Mix in shredded cheese, sour cream, green chilies, taco seasoning, and hot pepper sauce until well blended. 
5. Pour mixture over tortilla chip crust.
   
6. Bake for 30 minutes (a little less for smaller pans) -- cheesecakes should be firm on top; a knife inserted in center will be slightly coated with a firm cheesecake mixture.
7. Toppings: Spread a thin layer of sour cream over warm cheesecake.
   
8. Run a knife around edge of cheesecake to loosen from pan. 
9. Cool before removing rim of pan.
10. Chill thoroughly.
11. Garnish with vegetables of your choice. 
12. Serve with crackers, firm tortilla chips or toasted crostini.

    http://cookingwithbarryandmeta.blogspot.com

    Cheese board with selected cheeses including savory Santa Fe Cheesecake and
    Blue Cheese, Bacon  & Onion Cheesecake. 

Recipe without photos . . .

Santa Fe Cheesecake 

Crust:

1 cup finely crushed tortilla chips

3 tablespoons butter, melted

Cheesecake:
2 (8 oz.) pkgs. cream cheese

2 eggs

2 cups shredded Mexican-blend cheese or blend or combination of Mexican-blend and sharp Cheddar

1/2 cup sour cream

1 (4 oz.) can chopped green chilies, drained

2 tablespoon Taco Seasoning 

Dash or two of hot pepper sauce

Toppings:

About 1/2 cup sour cream

Veggies could include: chopped red, yellow or orange peppers, scallions (green onions), chopped tomatoes, sliced black olives

1. Preheat oven to 325°.
2. Crust: Combine crushed tortilla chips and melted butter. Press into the bottom of a 9" springform pan (or three 4 to 41/2" pans); press chips to form a crust and bake for 15 minutes (10 minutes for smaller pans).
3. Cheesecake: In a large bowl, beat cream cheese and eggs until well blended.
4. Mix in shredded cheese, sour cream, green chilies, taco seasoning, and hot pepper sauce until well blended. 
5. Pour mixture over tortilla chip crust.
6. Bake for 30 minutes (a little less for smaller pans) -- cheesecakes should be firm on top; a knife inserted in center will be slightly coated with a firm cheesecake mixture.
7. Toppings: Spread a thin layer of sour cream over warm cheesecake.
8. Run a knife around edge of cheesecake to loosen from pan. 
9. Cool before removing rim of pan.
10. Chill thoroughly.
11. Garnish with vegetables of your choice. 
12. Serve with crackers, firm tortilla chips or toasted crostini.