Pepper Cheesecake

Name: Pepper Cheesecake
Ingredients: 16 ounces cream cheese, softened; 8 ounces sharp cheddar cheese, shredded; 1 (1 1/2 ounce) package taco seasoning; 16 ounces sour cream, divided; 3 eggs; 1 (4 ounce) can diced green chilies, drained; 1/2 cup red bell pepper, diced; 1/2 cup hot salsa, sauce; 16 ounces guacamole or 16 ounces avocado dip

9 ingredients

6 steps

Ingredients

16 ounces cream cheese, softened
8 ounces sharp cheddar cheese, shredded
1 (1 1/2 ounce) package taco seasoning
16 ounces sour cream, divided
3 eggs
1 (4 ounce) can diced green chilies, drained
1/2 cup red bell pepper, diced
1/2 cup hot salsa, sauce
16 ounces guacamole or 16 ounces avocado dip

Directions

1

Preheat the oven to 350°F.
2

Beat the cream cheese, shredded cheese, and taco seasoning mix until fluffy. Stir in 1 cup of sour cream. Beat in the eggs one at a time, then fold in the chilies and the red pepper.
3

Pour in a greased spring-form pan and bake for 40 to 45 minutes. Cool for 10 minutes on wire rack.
4

Combine the remaining sour cream with the salsa and spread on top. Bake for 5 minutes more.
5

Refrigerate over night.
6

To serve, unmold and spread with the guacamole or avocado dip. Garnish with fresh tomatoes, olives, or cheese. serve with taco chips.