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