|by Jane Butel|
Jane Butel, widely regarded as the expert on Southwest cooking, traveled the country judging chili contests and coaxing recipes.
Results 1 - 10 of 14 for chili cheesecake
Result Page: 1
YOGURT CHEESE: 32 ... Don't worry if cheesecake cracks; cracks can ... completely. Cover and refrigerate. Cheesecake can be made up to 2 days in advance.
Makes 10 to ... over the hot cheesecake; return to ... Refrigerate the cheesecake until ready to serve. Top with tomatoes, green onions and olives before serving.
Preheat oven to ... sour cream over cheesecake. Loosen cake ... with remaining ingredients just before serving. Cut in wedges to serve. 16 to 20 servings.
CRUST: Heat oven ... cream over baked cheesecake and refrigerate 3 ... with chopped green onion, tomatoes, bell peppers, black olives, jalapeno or salsa.
Heat oven 350 degrees. In large bowl beat cheeses until fluffy. Stir in 1 cup sour cream and taco seasoning. Beat in eggs, one at a time. Fold in ...
Combine cream cheese ... platter around the cheesecake. Serve an ... half a recipe, use an 8 inch springform pan and cut the baking time by 5-10 minutes.
Makes 10 to ... over the hot cheesecake; return to ... before serving. If you want it spicey then add taco seasoning to mixture before pouring over crust.
Combine cream cheese, ... Spread evenly over cheesecake. Bake an ... if desired. Serve with tortilla chips and/or crackers. Makes one 10 inch cheesecake.
Combine the cheeses until fluffy; add 1 cup of sour cream and taco seasoning. Beat in eggs, one at a time; fold in chilies. Bake in 9 inch springform ...
Combine crumbs and ... well. Spread over cheesecake; continue baking ... cream. To serve, cut into wedges or spread on crackers. Makes 16 to 20 servings.
Result Page: 1
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