Pepper Cheesecake

Name: Pepper Cheesecake
Ingredients: 2 (8 oz.) pkg. cream cheese; 2 c. (8 oz.) shredded sharp Cheddar cheese; 1 (1 1/4 oz.) pkg. taco seasoning; 3 eggs; 1 (16 oz.) carton sour cream, divided; 1 (4 oz.) can chopped green chilies, drained; 1/2 c. diced sweet red pepper; 1/2 c. hot salsa; 2 (8 oz.) containers frozen guacamole, thawed; chopped fresh tomatoes, sliced ripe olives, sharp cheese, Cheddar cheese (optional, garnishes)

10 ingredients

7 steps

Ingredients

2 (8 oz.) pkg. cream cheese
2 c. (8 oz.) shredded sharp Cheddar cheese
1 (1 1/4 oz.) pkg. taco seasoning
3 eggs
1 (16 oz.) carton sour cream, divided
1 (4 oz.) can chopped green chilies, drained
1/2 c. diced sweet red pepper
1/2 c. hot salsa
2 (8 oz.) containers frozen guacamole, thawed
chopped fresh tomatoes, sliced ripe olives, sharp cheese, Cheddar cheese (optional, garnishes)

Directions

1

Combine cream cheese, Cheddar cheese and taco seasoning; beat well (high speed if an electric mixer).
2

Add eggs (one at a time, beating well after each addition.) Stir in half of sour cream. Fold in chilies and red pepper.
3

Pour mixture into a greased 10-inch spring-form pan; bake at 350° for 35 minutes (or until set).
4

Combine remaining half of sour cream and salsa.
5

Spread mixture evenly over cheesecake.
6

Bake an additional 5 minutes; let cool in pan on a wire rack.
7

Cover and chill at least 8 hours.