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Green Chile Cheesecake

Prep 40 min
Total 5 hr 45 min
Servings 20

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

Ingredients

Crust

cup Progresso™ Plain Bread Crumbs

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

1 1/2

teaspoons chili powder

1/4

cup butter, melted

Filling

tablespoon oil

1/2

cup chopped red onion

tablespoons lime juice

garlic cloves, minced

cup frozen corn, thawed

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

teaspoons cumin

1 1/2

teaspoons salt

1/4

teaspoon Frank's™ RedHot™ Original cayenne pepper sauce

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

1/2

cup sour cream

eggs

oz. (1 cup) shredded Monterey Jack cheese

grape or small cherry tomatoes, halved

(12-oz.) pkg. cornbread crackers

Steps

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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.

Expert Tips

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.
Tyr preparing the crust with cornbread crumbs instead of bread crumbs.
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.