The Chili Con Queso Cheesecake
From twill10 8 years ago
- 1 hour to make
- Serves 8
A different cheesecake
Ingredients
- Thanks to Texas Monthly Magazine shopping list
- the chili con Queso cheesecake shopping list
- 1 cup cooked jalapeño cornbread crumbs shopping list
- 3 tablespoons melted butter shopping list
- 8 ounces cream cheese shopping list
- 8 ounces velvetta with chiles, onions and tomatoes shopping list
- 2 eggs shopping list
- 1 can drained Rotel tomatoes shopping list
- 4 ounces jalapeno-jack cheese shopping list
- 4 ounces cheddar cheese shopping list
- Red jalapeño jelly shopping list
- Jalapeno cornbread crumbs shopping list
- Tags: Food, Texana, The Culture, cheesecake, chili con queso, new york times, Peagate shopping list
- - See more at: http://www.texasmonthly.com/the-daily-post/texas-takes-on-new-york-chili-con-queso-cheesecake/#sthash.mcfKRBYA.dpuf shopping list
How to make it
- 1. Combine cornbread crumbs with melted butter in a small mixing bowl.
- 2. In a greased springform pan, press cornbread mixture onto bottom of pan forming a crust.
- 3. Place cream cheese and Velveeta in the bowl of an electric mixer and cream with a paddle attachment.
- 4. Add eggs one at a time to creamed cheeses, then add Rotel and shredded cheeses.
- 5. Pour mixer into springform pan and bake at 325 degrees for 45 minutes to an hour, or until set.
- 6. Remove from the oven and allow to cool. Serve with pepper jelly and cornbread crumbs.
People Who Like This Dish 2
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