Southwestern Appetizer Cheesecake

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Southwestern Appetizer Cheesecake

From The Best Slow Cooker Cookbook Ever

 

For a conversation piece, serve this savory, spicy appetizer topped with an

easily prepared pineapple-tomato salsa at your next party. It's bound to

gain raves, and guests will never believe the cheesecake was baked in a slow

cooker.

 

Makes 1 appetizer cheesecake (10 or more servings)

 

3 (8-ounce) packages cream cheese, softened

 

1 cup sour cream

 

1/2 cup roasted red pepper pieces

 

1 (1 1/4-ounce) package taco seasoning mix

3 eggs

2 tablespoons all-purpose flour

1 (4-ounce) can diced green chilies

Pineapple-Tomato Salsa (recipe follows)

White corn or other tortilla chips, for serving

1. In a food processor fitted with a metal blade, combine the cream cheese

and sour cream; process until smooth. Add the red pepper pieces and dry taco

seasoning mix and process until smooth. Add the eggs and flour and mix until

smooth and thoroughly combined. By hand, stir in the green chilies.

 

2. Turn into an 8-inch springform pan, spreading evenly. Place the

cheesecake on a vegetable steamer or other rack set in the bottom of a

5-quart electric slow cooker. Carefully add I cup hot water around the sides

of the springform to the bottom of the slow cooker.

 

3. Cover with the slow cooker lid and cook on the high heat setting about 2

hours, or until set (do not attempt to cook on the low heat setting for a

longer time).

 

4. Turn off the slow cooker. With paper towels, carefully blot any excess

moisture on top of the cheesecake. Leave the lid off the slow cooker and

allow the cheesecake to stand in the cooker until the pan is cool enough to

handle, about I hour. Remove and cool the cheesecake to lukewarm; then

refrigerate 3 to 4 hours or longer, until cold.

 

5. just before serving, remove the springform side of the pan. Place the

cheesecake on a serving platter and carefully spoon pineapple-tomato salsa

on top. Serve with chips.

 

Pineapple-Tomato Salsa: Drain 1 (20-ounce) can unsweetened pineapple chunks

well. Chop the chunks into smaller pieces. In a medium bowl, combine the

pineapple pieces, 1 large tomato, chopped, 2 scallions, chopped, 1/2 of a

small red or green bell pepper, chopped, 2 tablespoons canned diced green

chilies, 1/4 teaspoon garlic powder, 1 tablespoon chopped fresh cilantro or

1/4 teaspoon dried basil, pinch of sugar, 1 tablespoon red wine vinegar, 2

teaspoons vegetable oil, and seasoned salt to taste. Mix well. Refrigerate

until serving time to allow the flavors to blend.

 

Happy Cooking!

Jenny M., moderator

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