Southwest Appetizer Cheesecake the Editors of Publications International, Ltd.
Makes 10 to 12 first-course servings
|2||tablespoons butter, melted|
|1||cup cottage cheese|
|3||packages (8 ounces each) cream cheese, softened|
|2-1/2||cups (10 ounces) shredded sharp Cheddar cheese|
|1||can (4 ounces) chopped green chilies, well drained|
|1||container (8 ounces) sour cream|
|1||container (8 ounces) jalapeño-Cheddar gourmet dip|
|1||cup chopped tomatoes|
|1/2||cup chopped green onions|
|1/4||cup sliced pitted ripe olives|
- Place tortilla chips in large plastic food bag; seal. Finely crush chips with mallet or rolling pin to measure 2/3 cup.
- Preheat oven to 325°F. Combine crushed chips and butter; press onto bottom of 9-inch springform pan. Bake 15 minutes.
- Meanwhile, process cottage cheese in food processor or blender until smooth. Beat cream cheese and cottage cheese in large bowl with electric mixer at medium 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. Bake 1 hour.
- Combine sour cream and dip in small bowl; stir until well blended. Remove cheesecake from oven and carefully pour sour cream mixture evenly over top. Bake 10 minutes.
- Let cheesecake stand at room temperature to cool slightly. Loosen from side of pan; cool completely before removing side. Refrigerate cheesecake until ready to serve. Just before serving, top with tomatoes, green onions and olives. Cut into wedges to serve.
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