Green Chile Cheesecake

Name: Green Chile Cheesecake
Prep time: 40 min
Total time: 5 h 45 min
Yield: 20
Ingredients: 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 frozen corn, thawed; 2 cans (4 oz) Old El Paso™ Chopped Green Chiles; 2 teaspoons cumin; 1 1/2 teaspoons salt; 1/4 teaspoon Frank's™ RedHot™ Original cayenne 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

(3)

0 Questions

Write a Review
Ask a Question

Save Recipe
Jump to Recipe

By Betty Crocker Kitchens

Updated Oct 19, 2016

Green Chile Cheesecake

(3)

0 Questions

Write a Review
Ask a Question

Prep Time 40 min
Total 5 hr 45 min
Servings 20
Ingredients 19

Save
Pin
Print
Share
Keep Screen On

Ingredients

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 frozen corn, thawed
2 cans (4 oz) Old El Paso™ Chopped Green Chiles
2 teaspoons cumin
1 1/2 teaspoons salt
1/4 teaspoon Frank's™ RedHot™ Original cayenne 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

Make With

Progresso Breadcrumbs

Instructions

Step
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.
Step
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.
Step
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.
Step
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.
Step
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.
Step
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.