Green Chile Cheesecake

Green Chile Cheesecake

Enjoy this appetizer cheesecake that combines hot Old El Paso® Chopped Green Chiles and Green Giant® Niblets® Frozen Corn filling in a crust baked using Progresso® Plain Bread Crumbs.

Prep Time

40

Minutes

Total Time

5:45

Hrs:Mins

Makes

20

servings

Crust
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
Filling
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.
Makes 20 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe Fact
Savory cheesecakes are an excellent choice for large parties. They can be made several days ahead of time, require no fusy assembly like individual appetizers and are beautiful when garnished and served on a pedestal plate.
Ingredient Substitution
Tyr preparing the crust with cornbread crumbs instead of bread crumbs.
Kitchen Tip
Use the bottom of a measuring cup or glass to evenly flatten and push the crust over the bottom and up the sides of a springform pan.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 305
    • (Calories from Fat 225),
  • Total Fat 25g
    • (Saturated Fat 12g,),
  • Cholesterol 95mg;
  • Sodium 700mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 1g,
    • Sugars 6g),
  • Protein 11g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1/2 Other Carbohydrate;
    • 1 High-Fat Meat;
    • 3 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.