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Mexican Cheesecake




Source of Recipe


www.bettycrocker.com


List of Ingredients




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 package (1 ounce) 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



Recipe



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.