Chipotle Cheddar Cheesecake
 
  • 1 cup crushed tortilla chips (I just used the ones that I was serving with the cheesecake)
  • 3 tbsp melted butter
  • 2 8-oz pkgs cream cheese
  • 1.5 cups shredded cheddar cheese (I used sharp)
  • 1/4 cup milk
  • 3 canned chipotle peppers in adobo sauce, chopped fine
  • 2 eggs beaten
  • 1 1/2 cups pico de gallo style salsa, drained
  • tortilla chips
  1. Pre-heat oven to 375 degrees farenheit
  2. Mix the tortilla chip crumbs and the butter together and pat firmly against the bottom of a 7 inch springform pan
  3. For filling, combine milk, cream cheese and chipotle peppers. I used a magic bullet blender. Mix in by hand the cheddar cheese and the beaten egs until just combined.
  4. Pour over crust in the pan, spreading evenly.
  5. Bake for about 20 minutes or until center is set. I didn't pay attention, but I think mine took about 25.
  6. Let cool for 15 minutes, loosen sides of pan. Cool for 30 more minutes and remove sides of the pan (or leave them there-- I did) after cheesecake is completely cooled, cover and toss in the fridge for a minimum of 4 hours.
  7. Let stand at room temperature for about an hour before serving. Spoon the drained pico da gallo salsa on top and serve with tortilla chips.

This was a slightly altered version of the same named recipe from BHG Special Interest Publications "Appetizers"