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Santa Fe Cheesecake (10-14-2021)

Mom's Tips

October 14th, 2021 by Jim Field

  • 1 cup crushed tortilla chips
  • 3 tablespoons butter, melted
  • 2 packages (8 oz. each) cream cheese, softened
  • 2 eggs, lightly beaten
  • 2 cups (8 oz.) shredded Monterey Jack cheese
  • 1 can (4 oz.) chopped green chilies, drained
  • 1 cup (8 oz.) sour cream
  • 1 cup chopped sweet yellow pepper
  • 1/2 cup chopped green onions
  • 1/3 cup chopped tomato

Combine tortilla chips and butter; press onto bottom of a greased 9″ spring form pan.  Place on a baking sheet.  Bake at 325 degrees for 15 minutes.

In a large mixing bowl, beat cream cheese and eggs on low speed just until combined.  Stir in Monterey Jack cheese and chilies; pour over crust.  Bake for 30-35 minutes or until center is almost set.

Place pan on a wire rack.  Spread sour cream over cheesecake.  Carefully run a knife around the edge of the pan to loosen; cool for one hour.  Refrigerate overnight.  Remove sides of pan just before serving.  Garnish with yellow peppers, onions and tomato. Refrigerate left overs.

YIELD:  16-20 servings