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Green Chile Cheesecake Spread
cup Progresso™ Plain Bread Crumbs
cup sour cream
(8-oz.) pkg. cream cheese, softened
(5-oz.) jar pasteurized process cheese spread
(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
(2-oz.) jar diced pimientos, drained
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe Step Photos
Heat oven to 350°F. Grease bottom and 1 inch up sides of 10-inch springform pan. Sprinkle bread crumbs in bottom of greased pan. Tilt pan to coat with crumbs 1 inch up sides. Shake pan to evenly distribute crumbs across bottom.
In large bowl, combine sour cream, cream cheese, cheese spread, taco seasoning mix and eggs; beat until smooth. Fold in chiles and pimientos until well blended. Spoon into greased crumb-lined pan; spread evenly.
Bake at 350°F. for 30 to 35 minutes or until center is set. Cool about 1 hour or until completely cooled.
To serve, remove sides of pan. Place cheesecake on serving plate. Serve with tortilla chips for dipping or crackers for spreading. Store in refrigerator.
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