Cheesecake Recipes

Southwest Appetizer Cheesecake
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
3/4 cup salsa -- med. or hot
scallions -- chopped
parsley -- chopped

Cooking Directions:

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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