Santa Fe Cheesecake Gluten Free

1 cup DLM White Corn Tortilla Chips, crushed
3 Tbsp butter, melted
(2) 8-oz pkg cream cheese, softened
2 eggs, lightly beaten
2 cups (8 oz) Monterey Jack cheese, shredded
(1) 4-oz can green chilies, drained
1 cup sour cream
1 cup sweet yellow pepper, chopped
1/2 cup green onions, chopped
1/3 cup tomatoes, chopped

Preheat oven to 325°F. In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-inch springform pan. Place on a baking sheet. Bake for 15 minutes or until lightly browned.

In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in cheese and chilies; pour into crust.

Place pan on a baking sheet. Bake for 30 to 35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight.

Remove sides from pan. Garnish with yellow pepper, onions, and tomato. Refrigerate leftovers.

Makes 16 to 20 servings
Prep Time: 25 Minutes
Cook Time: 30 Minutes

Allergy Warning: Contains MilkContains Eggs

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