Sunday, November 13, 2011

Southwest Cheesecake

If you enjoy entertaining like I do, you are always looking for simple but impressive appetizers to serve to your guests. This savory cheesecake is a perfect choice...I will warn you that it is addicting! Can you tell by now I don’t always count the calories in my cooking? :)

Note: a springform pan is a necessity for making this (or most any cheesecake for that matter).

2 tablespoon butter
2 small yellow onions, chopped
3 packages (reduced fat) cream cheese, softened
3 eggs
2 (10-oz) cans diced tomatoes and green chilies, drained
2 cups shredded cheddar cheese
1 cup whole-kernel corn
1 package taco seasoning mix
2 tablespoons dry ranch dressing mix (suggested: Hidden Valley)
Dash of red pepper flakes
Garnish: shredded cheddar cheese, diced tomatoes, chopped green bell peppers
Tortilla chips

In a small skillet, melt butter over medium heat. Add onions; cook for 5-7 minutes or until tender. Set aside.

Preheat oven to 375°. Lightly grease a 10-inch springform pan.

In a mixing bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating after each addition until combined.

Add diced tomatoes and green chilies, 2 cups cheese, corn, taco mix, ranch mix and pepper, beating until well combined. Add cooked onions, stirring to combine. Pour mixture into pan.

Bake for 25 minutes. Reduce oven temperature to 350° and bake for an additional 20 minutes. Insert toothpick and remove to check consistency; cook 5-10 minutes longer if needed. 

Garnish with cheese, tomatoes and peppers, if desired. Serve with tortilla chips

Enjoy, y'all!

1 comment: