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Sassy Southwest Cheesecake

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“Found a couple other sw cheesecakes ,but this one has guacamole!”
READY IN:
1hr 5mins
SERVES:
25
YIELD:
25 appetizers
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine crushed tortilla chips and 1/4 cup softened butter, and press into bottom of a lightly greased 9-inch springform pan.
  2. Bake at 350° for 12 minutes. Cool in pan on a wire rack.
  3. Beat cream cheese, shredded cheese, and salt at medium speed with an electric mixer 3 minutes or until fluffy. Add 1 container sour cream, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in salsa and chiles. Pour over prepared crust.
  4. Bake at 350° for 40 minutes or until center is almost set. Remove pan from oven; let stand 10 minutes on a wire rack. Gently run a knife around edge of pan to loosen sides. Remove sides of pan; let cheesecake cool completely.
  5. Stir together remaining 2 containers sour cream until smooth; spread evenly over top of cooled cheesecake. Cover and chill at least 3 hours or up to 1 day. Spread evenly with guacamole; sprinkle with diced tomatoes before serving. Serve with tortilla chips.

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