southwest cheesecake
(1 rating)
I have changed the original recipe to suit my tastes. It is easy to make and so good. It you choose to set in the fridge overnight, I suggest taking it out of the fridge about 2 hours before serving so it will be a little softer to cut and eat with chips. ENJOY!!
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(1 rating)
yield
10 -12
prep time
50 Min
cook time
45 Min
Ingredients For southwest cheesecake
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1 1/2 ctortilla chips, finely crushed
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5 Tbspbutter or margarine, melted
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2 pkg8oz cream cheese, softened
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2eggs
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1 pkgtaco seasoning mix
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2 ccheddar cheese, shredded
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1 can4 oz green chilies, chopped/drained
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1 lbhamburger, browned and drained
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1 canrefried beans
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1 tspcumin
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1 tspchili powder
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1 tspgarlic powder
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1 1/2 csour cream
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salsa
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lettuce, very finely chopped
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black olives, chopped
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tomatoes, chopped
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green onions, chopped
How To Make southwest cheesecake
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1Stir crushed tortilla chips into melted butter. Press into bottom of a 9-inch spring form pan. Bake for 15 minutes at 325 degrees.
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2Beat cream cheese, eggs and taco seasoning with mixer. Stir in cheddar cheese and green chilies. Spread filling on top of crust and set aside.
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3Brown 1lb hamburger, drain. Add refried beans and mix together with hamburger. I also add 1 t each of cumin, chili powder and garlic powder to the meat mixture. Spread hamburger/bean mixture on top of cream cheese mixture. Place pan back in the oven for 30 minutes.
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4Spread sour cream over baked cheesecake and refrigerate 3 hrs or overnight. After releasing it from the spring form pan, top with a layer of salsa, lettuce, black olives, tomatoes and green onions. Serve with yellow corn tortilla chips.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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