Southwestern Cheesecake

Southwestern Cheesecake
Southwestern Cheesecake

Southwestern Cheesecake

  1. 1 cup tortilla chips

  2. 3 Tbsp. butter or margarine

  3. 2 pkg. PHILADELPHIA Cream Cheese

  4. 2 egg

  5. 1 pkg. KRAFT Shredded Colby & Monterey Jack Cheeses

  6. 1 can green chiles

  7. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  8. 1 cup yellow or orange pepper

  9. 1/2 cup green onion

  10. 1/3 cup tomatoes

  11. 1/4 cup pitted black olives

Prep Time: 00:30
Total Time: 05:00

Community Rating:

Recipe Author: Kraft
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1 cup tortilla chips
  • 3 Tbsp. butter or margarine
  • 2 pkg. PHILADELPHIA Cream Cheese
  • 2 egg
  • 1 pkg. KRAFT Shredded Colby & Monterey Jack Cheeses
  • 1 can green chiles
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 cup yellow or orange pepper
  • 1/2 cup green onion
  • 1/3 cup tomatoes
  • 1/4 cup pitted black olives

Recipe Directions:

Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crushed chips and butter; press firmly onto bottom of pan. Bake 15 minutes; set aside. Beat cream cheese and eggs in large bowl with electric mixer on medium speed until well blended. Add shredded cheese and chilies; mix well. Pour over crust. Bake 30 minutes or until center is almost set. Spread sour cream over cheesecake. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with remaining ingredients just before serving. Store leftover cheesecake in refrigerator.

Serving per recipe:

50 servings

Amount per serving:

  • Calories: 70
  • Total fat: 7 g
  • Saturated fat: 4 g
  • Cholesterol: 30 mg
  • Sodium: 90 mg
  • Carbohydrate: 2 g
  • Dietary fiber: 0 g
  • Sugars: 1 g
  • Protein: 2 g
  • Vitamin A: 6 %DV
  • Vitamin C: 15 %DV
  • Calcium: 4 %DV
  • Iron: 0 %DV