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    Cowboy Cheesecake

    Source of Recipe


    List of Ingredients

    1 cup finely crushed tortilla chips
    3 tablespoons butter, melted
    16 ounces cream cheese, softened
    1 packet taco seasoning
    2 eggs, large
    10 ounces Colby/Monterey Jack cheese blend, shredded
    1 tablespoon minced garlic
    1/2 cup diced yellow onion
    4 ounces chopped green chilies, drained
    8 ounces sour cream
    Garnish -
    1 cup chopped red bell pepper
    1/2 cup sliced green onion
    1/3 cup diced fresh tomato
    1/4 cup sliced ripe olives


    Heat oven to 350 F. -Crust - Mix crushed chips and butter in a small bowl making sure chips are well coated in butter then press coated chips into 9-inch spring form pan. Bake 15 minutes. -1st Layer- Beat cream cheese and eggs in a large mixing bowl until well blended. Add 1/2 of the package of taco seasoning. Mix in shredded cheese chilies, diced onion, and minced garlic. Pour into baked crust and bake for additional 30 minutes. - 2nd layer- Mix remaining taco seasoning with the sour cream. Spread this mixture over cheese cake and bake for additional 15 minutes. Cool cheesecake on a rack.- loosen cake from rim if pan. Referigerate until ready to serve at least 30 minutes. This cheesecake can be made a day ahead. Top cooled cheesecake with garnish ingredients just before serving.
    Source: Rib Crib
    Nutrition Facts:
    Yield: 10-12 servings




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