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Chipotle Cheesecake

  • Prep 20 min
  • Total 3 hr 5 min
  • Ingredients 10
  • Servings 36

Ingredients

Tortilla Crust

1
cup crushed tortilla chips
3
tablespoons margarine or butter, melted

Cheesecake

2
packages (8 ounces each) cream cheese, softened
2
eggs
1/2
cup sour cream
2
cups shredded Colby-Monterey Jack cheese (8 ounces)
1/4
cup chopped drained roasted red bell peppers (from 7-ounce jar)
4
chipotle chilies in adobo sauce (from 7-ounce can), seeded and chopped (2 tablespoons)
1
tablespoon adobo sauce from can of chipotle chilies
Large tortilla chips, if desired
© 2009 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
Calories from Fat
80
% Daily Value
Total Fat
9g
Saturated Fat
5g
Cholesterol
35mg
Sodium
125mg
Total Carbohydrate
2g
Dietary Fiber
0g
Protein
3g
% Daily Value*:
Iron
2%
2%
Exchanges:
2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Make it easy for your guests to help themselves to this savory cheesecake from your appetizer buffet. Cut a 4-inch diameter circle in center of cheesecake before cutting into wedges, so guests can easily cut short wedges from 2 rings of cheesecake instead of longer wedges.

Arrange chopped green, yellow or red bell pepper, chopped green and ripe olives and chopped nuts in wedge shapes on top of cheesecake. A cheesecake sampler with lots of flavor options!

Directions

  • 1 Heat oven to 375°. Mix ingredients for Tortilla Crust until well blended. Press evenly in bottom of springform pan, 9x3 inches. Bake about 8 minutes or until golden brown.
  • 2 Reduce oven temperature to 325°. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add eggs; beat until well blended. Beat in sour cream. Stir in cheese, bell peppers, chipotle chilies and adobo sauce until well blended. Spoon evenly over crust.
  • 3 Bake uncovered 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 2 hours. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. Serve cheesecake with tortilla chips.

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