CHICKEN CHILI CHEESECAKE
Steps:
- Combine the tortilla chips and butter. Press on the bottom and 1 inch up the sides of a 9-inch springform pan, or deep dish pie pan Set aside Beat the cream cheese with an electric mixer at high speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the chili powder, cumin, Worcestershire sauce, salt and minced green onions. Pour half of the cream cheese mixture into the prepared pan. Sprinkle with the chicken, chiles and Monterey Jack cheese. Carefully pour the remaining cream cheese mixture on top. Bake at 350 F for 10 minutes; reduce the heat to 300F, and bake for an additional hour or until set. Cool completely on a wire rack. Combine the sour cream and seasoned salt. Spread evenly over the top of the cheesecake. Cover and chill for at least 8 hours. Just before serving, top with granishes and serve with picante sauce.
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Woynachala chala
[email protected]This cheesecake is amazing! I highly recommend it.
Judith Sullins
[email protected]I made this cheesecake for my family and they loved it! The chicken chili was a bit spicy for my kids, but they still enjoyed the cheesecake.
Junior Tshelametse
[email protected]This cheesecake is so good! I love the combination of the chicken chili and the cheesecake. It's the perfect party food.
Md NOUR
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. It's easy to make and the results are always impressive. The chicken chili is the perfect topping for the cheesecake, and the combination of flavors is amazing.
Ackel Gairy
[email protected]This cheesecake was a hit at my party! I made it exactly as the recipe said and it turned out perfect. The chicken chili was flavorful and the cheesecake was creamy and delicious. I will definitely be making this again!