Savory Southwest Cheesecake

 

Savory Southwest Cheesecake

Cheesecake, it’s not just for dessert anymore! If you have never had a savory cheesecake you are missing out on something most wonderful.  There are so many versions of this appetizer; I can’t wait to try this again as a buffalo chicken.  This also looked very elegant and the presentation was really effortless. If you have a large gathering and would like to have a nice dip that can appeal to almost every taste, try a savory cheesecake. This was my initial endeavor. I have a friend who makes these and she is phenomenal at it.  I love her savory confections (and she knows it) So I thought I would try my hand at making one, we had 11 people over for dinner last Sunday, most showing up early to watch the football games and spend quality time together. I got up early to make this and I am very glad I did. I would like to try a smaller version for just us when we don’t have so many people.  I found that you need a really good cracker that can dig in and hold the dip without breaking. I was using pretzel crisps. (They still broke; we used a spoon to gather the delectable dip onto the crisp) The Dip was a hit for everyone, I am not as good as my friend Susan, but I plan on continuing to experiment until I get it just right! Either way this recipe worked and was really quite good.

 

2 cups crushed frito chips

2 tablespoons melted butter

3 8oz packages cream cheese softened

1 ¼ cups Mexican shredded cheese

1 packet of taco seasoning

8oz cottage cheese

4 eggs

2 small cans chopped green chili peppers

2 jalapeño peppers diced

12 oz crème fraiche or sour cream

1 tomato chopped (I did not do the tomato)

1 can sliced black olives

2 bunches green onion chopped

Preheat the oven to 350 degrees

Combine the crushed fritos and butter in a small mixing bowl, press into a 9” spring form pan to form the crust.

In a large mixing bowl combine the or cream cheese, shredded cheese, cottage cheese, eggs, green chili peppers, ¾ of the taco seasoning packet, and jalapeño peppers.

Once well incorporated spread the mixture into the pan and bake for 1 hour.

Take 8 oz, of the cream cheese/crème friache and thoroughly mix with the rest of the taco seasoning.  Once the cheesecake has baked for 1 hour remove and spread this mixture over the top, and cook for ten additional minutes.

Remove from the oven and cool for at least 4 hours. Before removing from the pan, place 4 oz of sour cream or crème friache in the middle of the cheesecake, surround with black olives Tomatoes and green onions.

That is how I made it, if I had to do over again, I would make it a bit spicier and add more crème friache.  Guess we will see how that will work with the next one. By all means this recipe was very good and certainly you won’t be disappointed in it.  Would be great to perhaps bring to a friend’s house for the game.

It was not long before the kids were all over it. YUMM

Enjoy as always.

Bon appétit

LauraLovingLife

Life is what you make it! Be careful what ingredients you add!

5 thoughts on “Savory Southwest Cheesecake

  1. Pingback: Ashley’s Cheesecake « From Korea with Love

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