CHECK THIS OUT!!!
It's gorgeous and delicious!! And sure to bring some "oohs" and "aahs" wherever you take it. It's one big, yummy, gluttonous cheese fest!
I got the recipe from an incredible baker/friend, Erin M., probably 5 or 6 years ago. I've made it once before for Thanksgiving about 4 years ago and have been wanting to make it again for the last several months. I finally did. Yum!!!
Mexican Cheesecake
2 cups crushed Tortilla chips
2 T melted butter
Put in bottom of 9” spring form pan and
bake at 350 for 15 minutes
1 C Cottage Cheese
2 ½ C shredded cheese
1 can (4 oz.) chopped green chiles (drained)
24 oz. Cream cheese (softened)
4 eggs
¾ C Chopped Jalapenos (can use fresh for hot or mild in a can – can add a little juice)
In mixer, combine above ingredients, add to crust and bake for 45-50 minutes at 350.
1 8 oz. Sour Cream
1 Container (8 oz.) jalapeno cheddar cheese sauce (it’s hard to find this sauce so you can use cheese whiz mixed with some of your leftover jalapeno’s or queso dip in a jar. I used the queso dip and it was great. I had a little leftover for the garnish as described below.)
Mix together and top the cheesecake. Bake another 15 minutes.
Leave cheesecake in oven while oven cools to make sure it’s done.
Store in fridge overnight or for several hours to chill and then top with:
Knife around the pan to loosen the cheesecake and then release it from the pan. Put in on your serving dish and spread a little of your cheese dip if you have some left over the top to help the garnish stick.
Outer circle – chopped green onions
Middle circle – chopped tomatoes
Inner circle – diced black olives
Can top with a fresh jalapeno or a few of your sliced jalapeno’s.
Serve with tortilla chips. Enjoy!
1 comment:
Oh my my - thanks for sharing, I will be making this one!
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