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Recipe Category: Cheesecake
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Ingredients
- Serving Size : 1
- shirley ferguson – mhrh24b
- 8 ounce cream cheese – softened
- 8 ounce ricotta cheese
- 8 ounce cheddar cheese – shredded
- 1 package taco seasoning mix
- 8 ounce sour cream – can use light
- 3 eggs
- 1 can green chilies, diced – drained
- 1/2 cup red bell pepper – diced
topping:
- 3/4 cup salsa – medium or hot
- scallions – chopped
- parsley – chopped
Method
- Beat cream cheese, ricotta and cheddar cheese with taco seasoning.
- Add sour cream.
- Beat in eggs one at a time, blending well after each addition.
- Fold in chilies and red pepper.
- Pour into greased 9-inch springform pan.
- Bake at 350- for 50 minutes or until center of cake is firm.
- Cool on wire rack for 30 minutes.
- Refrigerate several hours or overnight.
- Just before serving spread salsa over top of cake and garnish with parsley and scallions.
- Serve with chips or crackers.
- Freezes well.
- **If you do not have ricotta, you can substitute an additional 8 oz cream cheese
- I have also topped this with William Sonoma’s Geronimo peppers; (in addition to the toppings mentioned).
- Made for a very festive look.
- Unfortunately, I haven’t been able to find these anywhere else.
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Cheesecake Recipe:Recipe will make 2 cheesecakes Sprinkle ½ cup chopped pecans over the bottom of 2 greased 9 inch springform pans Set aside Preheat oven to 325F In a large mixing bowl, Continue Reading →