Green Chile Cheesecake

 

1

cup Progresso® Plain Bread Crumbs

2

oz. (1/2 cup) shredded fresh Parmesan cheese

1 1/2

teaspoons chili powder

1/4

cup butter, melted

1

tablespoon oil

1/2

cup chopped red onion

2

tablespoons lime juice

3

garlic cloves, minced

1

cup Green Giant® Niblets® Frozen Corn, thawed

2

(4.5-oz.) cans Old El Paso® Chopped Green Chiles

2

teaspoons cumin

1 1/2

teaspoons salt

1/4

teaspoon hot pepper sauce

3

(8-oz.) pkg. cream cheese, softened

1/2

cup sour cream

3

eggs

4

oz. (1 cup) shredded Monterey Jack cheese

7

grape or small cherry tomatoes, halved

2

(12-oz.) pkg. cornbread crackers

• 1 Heat oven to 325°F. In medium bowl, combine bread crumbs, Parmesan cheese and chili powder; mix well. Stir in melted butter. Pat in bottom and 1 inch up sides of ungreased 9-inch springform pan. Set aside.
• 2 Heat oil in medium skillet over medium heat until hot. Add onion; stir to coat. Add lime juice; cook 4 to 5 minutes or until onion has softened, stirring frequently.
• 3 Add garlic; cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin, salt and hot pepper sauce; mix well. Set aside.
• 4 Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low; beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey Jack cheese. Stir in chile mixture. Pour into crust-lined pan.
• 5 Bake at 325°F. for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
• 6 Just before serving, run knife around edge of cheesecake to loosen; remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.