Pepper Cheesecake
Ingredients
- 2 (8 oz.) pkg. cream cheese ⓘ
- 2 c. (8 oz.) shredded sharp Cheddar cheese ⓘ
- 1 (1 1/4 oz.) pkg. taco seasoning ⓘ
- 3 eggs ⓘ
- 1 (16 oz.) carton sour cream, divided ⓘ
- 1 (4 oz.) can chopped green chilies, drained
- 1/2 c. diced sweet red pepper ⓘ
- 1/2 c. hot salsa ⓘ
- 2 (8 oz.) containers frozen guacamole, thawed ⓘ
- chopped fresh tomatoes, sliced ripe olives, sharp cheese, Cheddar cheese (optional, garnishes) ⓘ
Instructions
- Combine cream cheese, Cheddar cheese and taco seasoning; beat well (high speed if an electric mixer).
- 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 a greased 10-inch spring-form pan; bake at 350° for 35 minutes (or until set).
- Combine remaining half of sour cream and salsa.
- Spread mixture evenly over cheesecake.
- Bake an additional 5 minutes; let cool in pan on a wire rack.
- Cover and chill at least 8 hours.
Nutrition & Diet Analysis (per serving)
424
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).