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| Home -> [Appetizers, Cheese & Eggs, Cheesecakes, Chili, Desserts, Herbs & Spices, Mexican, North American, South American] -> [Cheddar chili cheesecake Recipe] |
Cheddar chili cheesecake
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Appetizers, Cheese & Eggs, Cheesecakes, Chili, Desserts, Herbs & Spices, Mexican, North American, South American |
Rating: |
0 |
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Ingredients:
| 1 1/2
| tbsp | Butter -- (for pan) | | 1/4
| cup | Breadcrumbs -- fine | | | Toasted | | 1/4
| cup | Cheddar cheese -- finely | | | Grated | | 6
| oz | Ham -- thinly sliced | | 1 1/2
| lbs | Cream cheese -- room | | | Temperature | | 3/4
| lbs | Cheddar cheese -- grated | | | Sharpe | | 1
| cup | Cottage cheese | | 3/4
| cup | Chopped green onions | | 4
| | Eggs | | 3
| tbsp | Jalapeno pepper -- optional | | 2
| tbsp | Milk | | 1
| | Clove garlic -- halved |
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Procedures:
| 1 | Preheat oven to 325°F. | | 2 | Butter 9" springform pan. | | 3 | Mix breadcrumbs and ?cup cheddar. | | 4 | Sprinkle mixture into pan, turning to coat. | | 5 | Refrigerate. | | 6 | Dice about half of ham; reserve remaining slices. | | 7 | Mix diced ham with remaining ingredients in blender or processor until smooth. | | 8 | Pour slightly more than half of filling into prepared pan. | | 9 | Top with reserved ham slices in even layer. | | 10 | Cover with remaining filling. | | 11 | Set pan on baking sheet. | | 12 | Bake 1 ?hours. | | 13 | Turn oven off and cool cheesecake about 1 hour with door ajar. | | 14 | Transfer cheesecake to rack. | | 15 | Remove sides of pan. | | 16 | Cool to room temperature before serving |
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