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Southwestern Cheesecake

Southwestern Cheesecake

This savory cheesecake has a tortilla chip crust, is flavored with chiles and a Colby cheese blend and is topped with colorful vegetables.


  • 1 cup finely crushed tortilla chips
  • 3 tablespoons butter or margarine, melted
  • 2 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
  • 2 eggs
  • 1 package (8 ounces) KRAFT Shredded Colby & Monterey Jack Cheese
  • 1 can (4 ounces) chopped green chiles, drained
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 cup chopped yellow or orange pepper
  • 1/2 cup green onion slices
  • 1/3 cup chopped tomatoes
  • 1/4 cup sliced pitted ripe olives
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  1. Heat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan).
  2. Mix crushed chips and butter; press firmly onto bottom of pan.
  3. Bake for 15 minutes; set aside.
  4. Beat cream cheese and eggs in large bowl with electric mixer on medium speed until well blended.
  5. Add shredded cheese and chilies; mix well.
  6. Pour over crust.
  7. Bake for 30 minutes or until center is almost set.
  8. Spread sour cream over cheesecake.
  9. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
  10. Refrigerate for 4 hours or overnight.
  11. Top with remaining ingredients just before serving.
  12. Store leftover cheesecake in refrigerator.

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