Southwest Cheesecake

IF you're the trusting type, there's still time to make this for New Year's Eve. I haven't tasted ours, but from just looking at it, I can tell it's the kind of thing cheese lovers will like.

2 packages (8 ounces each) cream cheese, softened

2 cups (8 ounces) shredded cheddar cheese

2 cups (16 ounces) sour cream

1-1/2 envelopes taco seasoning3 eggs, lightly beaten

1 can (4 ounces) chopped green chilies, drained

2/3 cup salsa

Tortilla chips

In a large mixing bowl, beat cheeses until fluffy. Stir in 1 cup sour cream and taco seasoning. Add eggs; beat on low speed just until combined. Fold in chilies. Pour into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. Remove from oven; let stand for 10 minutes (leave oven on). Spoon remaining sour cream over top of filling. Bake 5 minutes longer. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Place on serving plate. Top with salsa. Serve with tortilla chips. Refrigerate leftovers. Yield: 20-24 appetizer servings.


Edited to add -- Billski tasted it after it refrigerated overnight and he, being a cheese lover, pronounced it EXCELLENT.