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Monterey Cheesecake

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Description Edit

Ingredients Edit

Directions Edit

Combine crushed corn chips, 1/4 cup shredded Cheese, and butter; press in the bottom and up sides of a lightly greased 9-inch springform pan.

Bake at 325° for 10 minutes.

Cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer 3 minutes or until light and fluffy

Add eggs, 1 at a time, beating well after each addition.

Stir in remaining 2 1/2 cups shredded Cheese, garlic, and next 3 ingredients.

Spread half of mixture in prepared pan.

Arrange 1 sliced avocado over top, and spread with remaining cream cheese mixture.

Bake cheesecake at 325° for 30 minutes.

Cool 10 minutes on a wire rack.

Gently run a knife around sides of pan.

Cool completely.

Spread sour cream evenly over top; cover with plastic wrap, and chill 8 hours.

Arrange chopped bell pepper and remaining sliced avocado on top.

Serve with corn chips.

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