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    Mexican Cheesecake

    Source of Recipe

    Betty Crocker

    Recipe Introduction

    Just looking at this pretty, flavor-packed savory cheesecake makes us want to shout OlÚ!

    Recipe Link:

    1/2 cup Gold Medal« all-purpose flour
    3 tablespoons butter or margarine, softened
    1 egg yolk
    2 packages (8 ounces each) cream cheese, softened
    1 envelope (1.25 ounces) Old El Paso« taco seasoning mix
    3 eggs
    2 cups shredded Cheddar cheese (8 ounces)
    1 can (4.5 ounces) Old El Paso« chopped green chiles, undrained
    1 cup sour cream
    Crackers, if desired

    1. Move oven rack to lowest position. Heat oven to 400║F. Lightly grease springform pan, 9x3 inches.
    2. Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.
    3. Reduce oven temperature to 350║F . Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in Cheddar cheese and chiles. Pour over crust.
    4. Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.




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