Fiesta Cheesecake Recipes

Steps:

• Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch springform pan.
• Bake at 325 degrees for 15 minutes.
• Cool on a wire rack.
• Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition.
• Stir in cheese, chiles, and ground red pepper.
• Pour into prepared pan, and bake at 325 degrees for 30 minutes.
• Cool 10 minutes on a wire rack.
• Place on a bed of fresh cilantro or parsley, if desired.
• Gently run a knife around edge of pan to release sides, and let cool completely.
• Spread sour cream evenly over top; cover and chill.
• Arrange green pepper and remaining ingredients on top as desired.

Steps:

• In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies. , Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.

Steps:

• 1. Combine tortilla chips and butter; press in bottom of a lightly greased 9-in springform pan. Bake at 325 for 15 minutes. Cool on a wire rack. 2. Beat cream cheese at medium speed with an electric mixer for 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in shredded cheese, chilies, and ground red pepper. 3. Pour mixture into prepared pan, and bake at 325 for 30 minutes. Cool 10 minutes on a wire rack. Gently run a knife around the edges of the pan to release sides; carefully remove the sides of the pan. Let cool completely on a wire rack 4. Spread sour cream evenly over top; cover and chill. 5. Arrange green onions and next 2 ingredients on top as desired. Place on a bed of cilantro, if desired. Serve with tortilla chips.

Steps:

• Grease the bottom of a 9-inch springform pan; line the side with parchment paper.
• Set the pan on a large square of heavy-duty foil; press up the side of the pan.
• Set aside.
• In a small bowl, mix together the ground tortilla chips, flour and butter; press into the prepared pan.
• Bake in the centre of a 350°F oven until firm, about 10 minutes.
• Meanwhile, in a large bowl, beat the cream cheese until fluffy; beat in the eggs, one at a time.
• Beat in the lime juice, chili powder, cumin, oregano, salt and hot pepper sauce; blend in the sour cream.
• Pour over the base.
• Set the springform pan into a larger pan; pour enough hot water into the larger pan to come 1 inch up the side.
• Bake in the centre of a 325°F oven until the edge is set but the centre still jiggles slightly, about 35 minutes.
• Run a hot wet knife around the inside of the pan.
• Turn the oven off.
• Let stand in the oven for 1 hour.
• Remove from the water and transfer to a rack; remove the foil and let cool.
• Cover and refrigerate until set, about 2 hours.
• For the salsa, stir the tomatoes, peppers, onions, garlic, coriander, lime juice, salt, pepper, and hot pepper sauce together in a medium bowl.
• Using a slotted spoon, spoon the salsa over the cheesecake.
• Serve with additional tortilla chips.