Cheddar Chili Cheesecake
Cheddar Chili Cheesecake
1 1/2 tb Butter -- (for pan)
1/4 c Breadcrumbs -- fine, toasted
1/4 c Cheddar cheese -- finely grated
6 oz Ham -- thinly sliced
1 1/2 lb Cream cheese -- room temperature
3/4 lb Cheddar cheese -- grated, sharp
1 c Cottage cheese
3/4 c Chopped green onions
4 Eggs
3 tb Jalapeno pepper -- optional
2 tb Milk
1 Clove garlic -- halved
Preheat oven to 325 degrees F. Butter 9" springform pan. Mix breadcrumbs and 1/4
cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half
of ham; reserve remaining slices. Mix diced ham with remaining ingredients in
blender or processor until smooth. Pour slightly more than half of filling into prepared
pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set
pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1
hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room
temperature before serving.
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