My friend Kim made this Mexican Cheesecake for my nephew's shower. Not only was it visually wonderful, it was absolutely great in the taste department as well. She got the recipe off of Pinterest. The cheesecake is not a sweet cheesecake, but more in the dip/appetizer variety. It makes a huge cheesecake and would be perfect for a Super Bowl party. Enjoy.
Mexican Cheesecake1 cup crushed tortilla chips
2 Tbsp. melted butter
3 (8-oz.) packages cream cheese, softened
1 cup ricotta cheese
10 oz. grated Cheddar cheese
1 (4.5-oz.) can chopped green chiles
1/4 cup chopped fresh cilantro (optional)
Salt and pepper
1 cup sour cream
1/2 cup salsa or picante sauce
1. Combine tortilla chips and butter, and press into bottom of a lightly greased 9 inch springform pan. Bake at 350° for 15 minutes.
2. Beat cream cheese and ricotta with a mixer. Gradually add in eggs, 1 at a time, beating until blended after each addition. Add in Cheddar cheese, green chiles, and, if desired, cilantro. Season with salt and pepper to taste. Pour cream cheese mixture into prepared crust.
3. Bake at 350° for 45 to 1 hour or until set. Remove from oven, and let cool 30 minutes before removing ring. Cool completely. Combine sour cream and salsa; spread over top of cooled cheesecake. Refrigerate 8 hours or overnight.
Kim also topped hers with olives, peppers, tomatoes, and cheeses. It is versatile enough that you can add anything you want to the top.