I had my book club here Wednesday night and made way too much food (I’ve inherited my mother’s fear of having too little food for any get-together I host).
But, even though I over did it, I was really happy with the appetizers I made, so I’ll be sharing several of the recipes with you in the near future.
The first one I want to share is an appetizer cheesecake. It was in a column in the newspaper Wednesday morning … a little late for a “do” Wednesday night, but it looked so good I couldn’t resist. And I was right. My guests thought it was great, and loved that it was something different (aren’t we always looking for that?).
Southwestern Appetizer Cheesecake
16 oz. softened cream cheese (I used Neufatel for a few less calories.)
2 cups (8 oz.) shredded sharp cheddar cheese
2 cups sour cream, divided
1- 1/2 pkgs. taco seasoning (I misread this and only used 1 pkg and it was great, but I’ll try it with the extra half-package next time. Maybe it will be even better!)
3 eggs, room temperature
4 oz. can chopped green chilies, drained
Grease a 9-inch springform pan and pre-heat the oven to 350 degrees.
In a large bowl, combine cream cheese and cheddar cheese and beat until fluffy. Stir in 1 cup sour cream and the taco seasoning mix. Beat in eggs one at a time, mixing well after each one. Fold in chilies. (I started out hand mixing this, but switched to the electric mixer because I could tell I would need it to make the mixture smooth.)
Pour into a well-greased 9-inch springform pan. Bake 45 minutes or until center is firm (What was “firm” was a hard thing for me to decide. In retrospect at 45 minutes I think mine was more just “set” than “firm”. It turned out fine, but as it cooled it “settled” a little in the middle which tells me it could have been baked longer. So next time I’ll bake mine 5 to 10 minutes more.)
When done, remove from the oven and cool on a wire rack for 10 minutes.
Spoon remaining 1 cup sour cream over cheesecake and bake an additional 5 minutes at 350 degrees. Cool completely.
Cover and refrigerate several hours or overnight.
Before serving, remove sides of springform pan and top with salsa. Serve with taco chips.
Makes 10 to 12 servings.
As a tribute to my dearly departed mother-in-law, who was famous in the family for trying new recipes on “company” and who was of German heritage, I wish you Essen gut! (Good eating!)