GREEN CHILE CHEESECAKE
Enjoy this appetizer cheesecake that combines hot Old El Paso® Chopped Green Chiles and Frozen Corn filling in a crust baked using Progresso® Plain Bread Crumbs.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 5h45m
Yield 20
Number Of Ingredients 19
Steps:
- Heat oven to 325°F. In medium bowl, combine bread crumbs, Parmesan cheese and chili powder; mix well. Stir in melted butter. Pat in bottom and 1 inch up sides of ungreased 9-inch springform pan. Set aside.
- Heat oil in medium skillet over medium heat until hot. Add onion; stir to coat. Add lime juice; cook 4 to 5 minutes or until onion has softened, stirring frequently.
- Add garlic; cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin, salt and hot pepper sauce; mix well. Set aside.
- Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low; beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey Jack cheese. Stir in chile mixture. Pour into crust-lined pan.
- Bake at 325°F. for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
- Just before serving, run knife around edge of cheesecake to loosen; remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.
Nutrition Facts : Calories 327.4, Carbohydrate 28.5 g, Cholesterol 56.4 mg, Fat 3 1/2, Fiber 1.3 g, Protein 7.6 g, SaturatedFat 8.1 g, ServingSize 1 Serving, Sodium 492.1 mg, Sugar 4.5 g
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Selim Reza
[email protected]This cheesecake is so good! The green chile flavor is perfect and the cheesecake is creamy and smooth. I will definitely be making this again and again.
Svetlana Schembri
[email protected]I made this cheesecake for a potluck and it was a huge hit! Everyone loved the unique flavor of the green chiles. I will definitely be making this again.
Hajia Mamuna
[email protected]This cheesecake was a disaster! It didn't set properly and the crust was soggy. I don't know what went wrong.
hasnaa abdelnaby
[email protected]I'm not a fan of cheesecake, but I tried this one because my friend raved about it. I was pleasantly surprised! The green chile flavor was interesting and the cheesecake itself was very creamy. I would definitely try this again.
Mir Bhangar
[email protected]This cheesecake was amazing! I loved the unique flavor of the green chiles. It was the perfect dessert for a party.
frank kakande
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as creamy as I expected. It was still good, but not great.
Kita
[email protected]This cheesecake was a bit too spicy for my taste, but my husband loved it. He said it was the best cheesecake he's ever had.
John Edoki
[email protected]I was a bit hesitant to try this cheesecake because I'm not a big fan of green chiles. But I'm so glad I did! The green chile flavor was not overpowering, and the cheesecake was delicious. I would definitely make this again.
faykeeta Matthews
[email protected]This cheesecake was easy to make and turned out great! The green chile flavor was subtle but noticeable, and the cheesecake itself was creamy and delicious. I would definitely make this again.
Suspicious Guy
[email protected]I love green chiles, so I was excited to try this cheesecake. It did not disappoint! The cheesecake was creamy and flavorful, and the green chiles added a nice kick. I will definitely be making this again.
Mark Bell
[email protected]This cheesecake was a hit at my party! The green chile flavor was unique and delicious, and the cheesecake itself was creamy and smooth. I will definitely be making this again.