Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Texas Cheesecake With Blue Corn Tortilla
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- #70069
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2/3 cup finely crushed tortilla chips
2 tablespoons margarine, melted
1 cup cottage cheese
3 packages (8 ounce size) cream cheese, softened
4 eggs
2 1/2 cups shredded sharp Cheddar cheese
1 can (4 ounce size) green chiles, drained
1 carton (8 ounce size) sour cream
1 carton (8 ounce size) jalapeno cheddar dip
1 cup chopped tomatoes, for garnish
1/2 cup chopped green onions, for garnish
1/2 cup sliced ripe olives, for garnish
directions
Preheat oven to 325 degrees F.
Combine chips and margarine; press onto bottom of 9" springform pan. Bake for 15 minutes.
Place cottage cheese in food processor or blender container; process until smooth.
In large bowl of electric mixer, combine cottage cheese and cream cheese, mixing at medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in cheddar cheese and chilies.
Pour mixture over baked crust. Return to oven and bake 1 hour or until set in center.
Combine the sour cream and cheddar dip; mix thoroughly. Spread mixture over hot cheesecake; return to oven and continue baking for 10 minutes. Cool for 30 minutes in oven, remove, cool completely before refrigerating.
To serve, loosen rim of pan. Top cheesecake with a ring of tomatoes, green onions and black olives. Surround with blue corn tortilla chips.
added by
CookieNakita
nutrition data
Nutritional data has not been calculated yet.
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