APPETIZER CHEESECAKE RECIPES

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SOUTHWEST APPETIZER CHEESECAKE RECIPE | ALLRECIPES



Southwest Appetizer Cheesecake Recipe | Allrecipes image

This is a beautiful appetizer, and always a crowd pleaser. Spread this cake on crackers or serve with corn chips.

Provided by Stephanie Fenley Garcia

Categories     Appetizers and Snacks    Dips and Spreads Recipes    Cheese Dips and Spreads Recipes    Cold Cheese Dip Recipes

Total Time 5 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 1 9-inch springform cake

Number Of Ingredients 13

2 cups crushed tortilla chips
2 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
1?¼ cups shredded Colby cheese
8 ounces cottage cheese
4 eggs
4 ounces chopped green chile peppers
8 ounces jalapeno cheese dip
8 ounces sour cream
1 tomato, chopped
4 ounces sour cream
2 (2 ounce) cans sliced black olives
2 bunches green onions, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine crushed tortilla chips and melted butter in a small mixing bowl. Press mixture into a 9-inch springform pan to form the crust.
  • In a large mixing bowl, combine cream cheese, Colby-Jack cheese, cottage cheese, eggs and green chile peppers. Spread this mixture evenly into the crust.
  • Bake for 1 hour. When finished baking, remove cake from oven and let cool 5 minutes.
  • Combine the jalapeno dip and 8 ounces sour cream in a small mixing bowl. Spread this mixture over the cheesecake to cover any cracks. Return to cake the oven and bake 10 minutes.
  • Remove the cake from the oven and let it cool for at least 4 hours. When cooled, dollop remaining sour cream on top of the cake (in the center). Arrange the tomatoes, black olives, and green onions around the sour cream in concentric circles.

Nutrition Facts : Calories 273.9 calories, CarbohydrateContent 7.8 g, CholesterolContent 94.2 mg, FatContent 23.3 g, FiberContent 1.1 g, ProteinContent 8.9 g, SaturatedFatContent 13.9 g, SodiumContent 383.9 mg, SugarContent 1.6 g

KALAMATA CHEESECAKE APPETIZER RECIPE: HOW TO MAKE IT



Kalamata Cheesecake Appetizer Recipe: How to Make It image

It's believed the Greeks served cheesecake at the first Olympics, so why not rewrite history with a Greek cheesecake appetizer? Ingredients in this version "tame" the kalamata olives, so even if you shy away from kalamatas, you'll be glad you tried this one. For a milder flavor, use the more common black or green olives. —Theresa Kreyche, Tustin, California

Provided by Taste of Home

Categories     Appetizers

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 24 servings.

Number Of Ingredients 14

1-1/4 cups seasoned bread crumbs
1/2 cup finely chopped pecans
1/3 cup butter, melted
FILLING:
11 ounces cream cheese, softened
1 cup sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg, room temperature
1 large egg yolk, room temperature
1/2 cup pitted kalamata olives, chopped
2 teaspoons minced fresh rosemary
Optional: Halved pitted kalamata olives and fresh rosemary sprigs

Steps:

  • In a small bowl, combine bread crumbs and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sour cream, flour, salt and pepper until smooth. Add egg and egg yolk; beat on low speed just until combined. Fold in chopped olives and minced rosemary. Pour over crust. Return pan to baking sheet., Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edges of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. If desired, top cheesecake with halved olives and rosemary sprigs.

Nutrition Facts : Calories 142 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 223mg sodium, CarbohydrateContent 6g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

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