Santa Fe Cheesecake

This cake is stunning and unusual, and has fabulous flavour!

Santa Fe cheesecake

1 1/3 cups crushed whole grain tortilla chips
4 tablespoons butter, melted
2 pkgs. (250 grams each) cream cheese, softened
2 eggs
1/2 pkg. taco seasoning mix
2 cups shredded Monterey Jack cheese (or use pepper-jack cheese and omit chopped chilies)
1 can (4 oz.) chopped green chilies, drained (in season use 2 tablespoons chopped fresh hot peppers)
1 cup sour cream
1 cup chopped yellow and/or orange sweet peppers
1/2 cup chopped green onions
2/3 cup chopped, drained tomato

Combine tortilla chips and butter; press onto bottom of a greased 9" springform pan. Place on a baking sheet. Bake at 325 F for 15 minutes.

Meanwhile, beat cream cheese until whipped, add eggs and taco mix and beat on low speed just until blended. Stir in Jack cheese and chilies; pour over crust. Bake for 30–35 minutes or until center is nearly set. (Center of cake should jiggle slightly.)

Remove from oven and place on wire rack. Spread sour cream over cheesecake. Cool 10 minutes, then run knife around edge of pan to loosen. Cool for 1 hour. Refrigerate overnight. 

Remove sides of pan and top with chopped fresh vegetables. Serve with extra tortilla chips.

Refrigerate leftovers.



Yield: 16–20 servings.