southwest cheesecake
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!!
prep time
50 Min
cook time
45 Min
method
---
yield
10-12 serving(s)
Ingredients
- 1 1/2 cups tortilla chips, finely crushed
- 5 tablespoons butter or margarine, melted
- 2 packages 8oz cream cheese, softened
- 2 - eggs
- 1 package taco seasoning mix
- 2 cups cheddar cheese, shredded
- 1 can 4 oz green chilies, chopped/drained
- 1 pound hamburger, browned and drained
- 1 can refried beans
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 1/2 cups sour cream
- - salsa
- - lettuce, very finely chopped
- - black olives, chopped
- - tomatoes, chopped
- - green onions, chopped
How To Make southwest cheesecake
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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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