Southwestern Cheesecake

• Produce

  • 1 tbsp Basil, dried
  • 1 tbsp Garlic
  • 2 cloves Garlic
  • 4 oz Green chilies, mild

• Refrigerated

  • 3 Eggs

• Condiments

  • 3/4 cup Salsa

• Baking & Spices

  • 1/2 cup Cornmeal
  • 1 1/2 tsp Salt
  • 1 package Taco seasoning mix
  • 1 Topping

• Bread & Baked Goods

  • 1 Cheesecake
  • 1 Cornmeal crust

• Dairy

  • 3 8 oz packages Cream cheese
  • 1 cup Sour cream

• Liquids

  • 1 1/2 cups Water

Found on recipesfoodandcooking.com

Description

Ingredients

• Cornmeal Crust
• 1½ cups water
• ½ cup cornmeal
• 1 tablespoon minced garlic
• 1½ teaspoons salt
• 1 tablespoons dried basil
• Cheesecake
• 3 8 oz packages cream cheese
• 1 package taco seasoning mix
• 3 eggs
• ½ cup sour cream
• 4 oz. mild green chilies
• 2 cloves garlic minced
• Topping
• ½ cup sour cream
• ¾ cup salsa

Directions

• Prepare Cornmeal Crust.
• Grease a 7-inch springform pan. In a small saucepan over medium-high heat, bring water to a boil; stir in cornmeal, garlic, salt, and basil. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally. Fold in parmesan cheese. Remove from heat and let cool 5 minutes.
• Press warm cornmeal mixture onto the bottom of the springform pan. Smooth the surface and set aside.
• Preheat oven to 325 degrees F. and position baking rack in center of oven.
• To make filling:
• Have the cream cheese at room temperature. Put in a mixing bowl and beat until smooth. Add the sour cream and mix well.
• Add the eggs one at a time and beat until thoroughly combined.
• Add seasoning mix and garlic. Mix well.
• Drain the green chilies. Fold in with a spatula. Pour into prepared pan.
• Bake for 50 - 60 minutes.
• Topping
• Spread the sour cream on top of the cheesecake. Top with salsa. Serve with chips.