Sunday, December 28, 2014

Chili Cheesecake

Yes, you absolutely read that right.  This is a dip with a tortilla chip crust that's baked in a springform pan.  It's so highly addictive, though, so have on your stretchy pants.  You're welcome.

16 ounce cream cheese, softened
4 T butter, melted
1 1/2 C crushed tortilla chips
2 eggs
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
Salt & pepper, to taste
One 4-ounce can diced jalapenos (or mild green chilies)
1 C shredded Pepper Jack cheese (or Monterrey Jack)

Sour cream
Pico de Gallo (click for the recipe)
Sliced black olives
Chopped cilantro
Tortilla chips, for serving

Preheat the oven to 325 degrees.  Mix together the melted butter and crushed tortilla chips.  Press this mixture down into a 9-inch springform pan.  Bake the crust for 15 minutes.

Meanwhile, mix together the cream cheese, eggs, chili powder, garlic powder, cumin and salt & pepper with a mixer or in the food processor.  Stir in the cheese and the jalapenos.  

Carefully put small dollops of the cream cheese mixture over the crust.  Very carefully spread the cream cheese mixture over the crust, being careful not to disturb the crust.  Bake this mixture for about 30-40 minutes or until it's set in the middle.  Cool to room temperature.  Spread some sour cream over the top and garnish with pico de gallo, black olives, and cilantro.  Serve with tortilla chips.

As adapted from Tasty Kitchen

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