PACE CHUNKY SALSA CHEESECAKE
1 cup crushed tortilla chips
1 stick (1/2 cup) butter, melted
2 packages (8 ounces each) cream cheese, softened
1 (16 ounces) container sour cream
2 eggs
2 cups shredded cheddar cheese (8 ounces)
4 medium green onions, chopped (about 1/2 cup)
1 to 2 cloves garlic, minced
1/8 teaspoon ground black pepper
1 (16 ounces) jar Pace chunky or cilantro chunky salsa
crackers or with thick chips (for serving)
Mix the tortilla chips with the butter in a small bowl. Press the mixture into the bottom of a 9-inch springform pan. Put the prepared pan on a shallow baking pan.
Beat the cream cheese, sour cream and eggs in a medium bowl with an electric mixer at medium speed. Stir in the cheese, onions, garlic and black pepper. Pour into the prepared pan.
Bake at 350 degrees F for 30 minutes or until the center is set.
Cool the cheesecake on a wire rack. Cover and refrigerate at least 3 hours before serving.
TO SERVE:
Run a sharp knife around the edges of the springform pan and remove the side. Top with the salsa. Cut into wedges to serve or serve with crackers or with thick chips for scooping.
Makes 12 servings
Source: Pace Salsa |