• 50servings
  • 300minutes
  • 70calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, C, D, P
MineralsChromium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup finely crushed tortilla chips

  2. 3 Tbsp. butter or margarine , melted

  3. 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened

  4. 2 egg s

  5. 1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses

  6. 1 can (4 oz.) chopped green chiles , drained

  7. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  8. 1 cup chopped yellow or orange pepper

  9. 1/2 cup green onion slices

  10. 1/3 cup chopped tomatoes

  11. 1/4 cup sliced pitted black olives

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crushed chips and butter; press firmly onto bottom of pan. Bake 15 minutes; set aside.

  2. BEAT cream cheese and eggs in large bowl with electric mixer on medium speed until well blended. Add shredded cheese and chilies; mix well. Pour over crust.

  3. BAKE 30 minutes or until center is almost set. Spread sour cream over cheesecake. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with remaining ingredients just before serving. Store leftover cheesecake in refrigerator.


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