Green Chile Cheesecake

Name: Green Chile Cheesecake
Ingredients: For the Crust; 1 cup breadcrumbs; 2 ounces shredded fresh parmesan cheese; 1 1/2 teaspoons chili powder; 1/4 cup butter, melted; For the Filling; 1 tablespoon oil; 2 tablespoons lime juice; 3 garlic cloves, minced; 1 cup frozen corn, thawed; 2 (4 1/2 ounce) cans chopped green chilies; 2 teaspoons cumin; 1 1/2 teaspoons salt; 1/4 teaspoon hot pepper sauce; 3 (8 ounce) packages cream cheese, softened; 1/2 cup sour cream; 3 eggs; 4 ounces shredded monterey jack cheese; 7 small cherry tomatoes, halved; 2 (12 ounce) packages cornbread crackers

20 ingredients

6 steps

Ingredients

For the Crust
1 cup breadcrumbs
2 ounces shredded fresh parmesan cheese
1 1/2 teaspoons chili powder
1/4 cup butter, melted
For the Filling
1 tablespoon oil
2 tablespoons lime juice
3 garlic cloves, minced
1 cup frozen corn, thawed
2 (4 1/2 ounce) cans chopped green chilies
2 teaspoons cumin
1 1/2 teaspoons salt
1/4 teaspoon hot pepper sauce
3 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
3 eggs
4 ounces shredded monterey jack cheese
7 small cherry tomatoes, halved
2 (12 ounce) packages cornbread crackers

Directions

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 in crust lined pan.
5

Bake at 325 F for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecakein pan on wire rack for 1 hour. Cover, refrigerate at least 3 hours before serving.
6

Just before serving, run knife around adge of cheesecake to loosen, remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.

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