PEPPER CHEESECAKE
2 (8 oz.) cream cheese, softened
2 c. sharp Cheddar cheese, grated
1 pkg. taco seasoning
3 eggs
1 (16 oz.) sour cream
1 (4 oz.) green chilies, chopped
1/2 c. sweet red pepper, diced
1/2 c. salsa2 avocados, prepared guacamole
Garnishes: Fresh tomatoes, ripe olives
- Combine cream cheese, Cheddar cheese and taco seasoning; beat well at high speed.
- Add eggs, one at a time, beating well after each addition.
- Stir in half of sour cream.
- Fold in chilies and red pepper.
- Pour mixture into greased 10 inch springform pan.
- Bake at 350 degrees for 35 minutes or until set.
- Combine remaining half of sour cream and salsa.
- Spread evenly over cheesecake.
- Bake an additional 5 minutes.
- Let cool in pan on a wire rack; cover and chill for at least 8 hours.
- To serve: Carefully remove sides of springform pan.
- Spread with guacamole.
- Garnish, if desired.
- Serve with tortilla chips.
- Makes one 10 inch cheesecake.