23
6 (8-ounce) blocks cream cheese
pinch of salt
pinch of ground cumin
pinch of chili powder
½ can diced green chilies
2 eggs
Fiesta Cheesecake
Mix all ingredients in mixer. Pour mixture over
crust in spring form pan. Cook in water bath
at 325 degrees for 40 minutes. Cover cake for
another 10-15 minutes., if not done.
1 cup sour cream
¼ cup green onions, sliced
½ cup Rotel tomatoes, drained
½ cup black olives, sliced
2 cups cheddar, shredded
Topping for Fiesta Cheesecake
When cake is cooled, spread sour cream over
the entire top of cheesecake. Top with cheddar
cheese, covering the sour cream. Cover with Rotel,
tomatoes leaving 1 inch around the boarder so
cheese is visible. Top with black olives, 1 inch less
than Rotel. Place green onions in center of cake.
6 (8-ounce) blocks cream cheese
4 cups cheddar cheese, shredded
¾ jar mango chutney
2 eggs
½ cup curry powder
2 cups crushed pecans
Mango Cheddar
Cheese Cheesecake
Combine cream cheese, cheddar cheese, chutney,
eggs, and curry powder in mixer. Pour mixture
over crust in spring form pan. Top with a layer
of mango chutney and crushed pecans. Cook in
water bath at 325 degrees for 40 minutes. Cover
cake for another 20 minutes. After cake is cooled,
remove from pan and add crushed pecans around
the edge.
hors d'oeuvres
