Southwest Appetizer Cheesecake

Name: Southwest Appetizer Cheesecake
Prep time: 45 min
Cook time: 1 h 25 min
Total time: 2 h 10 min
Yield: 10-12 serving(s)
Ingredients: plain tortilla chips or nacho cheese flavored tortilla chips; 2 tablespoons margarine, melted; 1 cup cottage cheese; 3 (8 ounce) packages cream cheese, softened; 4 eggs; 2 1/2 cups shredded sharp cheddar cheese; 1 (4 ounce) can chopped green chilies, well drained; 1 (8 ounce) container sour cream; 1 (8 ounce) container jalapeno cheddar cheese dip (I use Frito-Lay); 1 cup chopped tomato; 1/2 cup green onion, chopped; 1/4 cup sliced sliced pitted black olives

Submitted by FLUFFSTER

"This has to be the Cadillac of all savory cheesecakes. It has such elegant presentation and is so versatile that it is as comfortable at a wedding reception as it is for a BBQ! This is worth it's weight in gold!"

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Ready In:: 2hrs 10mins
Ingredients:: 12
Serves:: 10-12

ingredients

plain tortilla chips or nacho cheese flavored tortilla chips
2 tablespoons margarine, melted
1 cup cottage cheese
3 (8 ounce) packages cream cheese, softened
4 eggs
2 ¹⁄₂ cups shredded sharp cheddar cheese
1 (4 ounce) can chopped green chilies, well drained
1 (8 ounce) container sour cream
1 (8 ounce) container jalapeno cheddar cheese dip (I use Frito-Lay)
1 cup chopped tomato
¹⁄₂ cup green onion, chopped
¹⁄₄ cup sliced sliced pitted black olives

directions

Place tortilla chips in a large Ziploc bag.
Finely crush chips with mallet or rolling pin to measure 2/3 cup.
Preheat oven to 325 degrees.
Combine crushed chips and margarine; press onto bottom of 9-inch springform pan.
Bake 15 minutes.
Meanwhile, process cottage cheese in processor or blender until smooth.
Beat cream cheese and cottage cheese in large bowl with and electric mixer on med. speed until well blended.
Add eggs, 1 at a time, mixing well after each addition.
Stir in cheddar cheese and chilies.
Pour mixture over baked crust.
Return to oven; bake 60 minutes.
Combine sour cream and dip in small bowl; mix thoroughly.
Remove cheesecake from oven and carefully pour sour cream mixture evenly over top.
Return cheesecake to oven; bake 10 minutes more.
Remove cheesecake from oven.
Let stand at room temperature to cool slightly.
Loosen cake from rim of pan; cool completely before removing rim.
Refrigerate cheesecake until ready to serve.
Just before serving, top with the tomatoes, green onions and olives.
Cut into wedges to serve.
Note: The 8 oz. cans of jalepeño cheddar dip are found, usually, on the rack in front of the tortilla chips, and potato chips.

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RECIPE SUBMITTED BY

FLUFFSTER

Bullhead City, Arizona

I would like to welcome you to my recipes. I have been with Food.com since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.

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