Ingredients
1
cup Progresso™ Plain Bread Crumbs
2
oz. (1/2 cup) shredded fresh Parmesan cheese
1 1/2
teaspoons chili powder
1/4
cup butter, melted
1
tablespoon oil
1/2
cup chopped red onion
2
tablespoons lime juice
3
garlic cloves, minced
1
cup frozen corn, thawed
2
(4.5-oz.) cans Old El Paso™ Chopped Green Chiles
2
teaspoons cumin
1 1/2
teaspoons salt
1/4
teaspoon Frank’s™ RedHot™ Original cayenne pepper sauce
3
(8-oz.) pkg. cream cheese, softened
1/2
cup sour cream
3
eggs
4
oz. (1 cup) shredded Monterey Jack cheese
7
grape or small cherry tomatoes, halved
2
(12-oz.) pkg. cornbread crackers
Preparation
Heat oven to 325°F. In medium bowl, combine bread crumbs, Parmesan cheese and chili powder; mix well. Stir in melted butter. Pat in bottom and 1 inch up sides of ungreased 9-inch springform pan. Set aside.
Heat oil in medium skillet over medium heat until hot. Add onion; stir to coat. Add lime juice; cook 4 to 5 minutes or until onion has softened, stirring frequently.
Add garlic; cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin, salt and hot pepper sauce; mix well. Set aside.
Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low; beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey Jack cheese. Stir in chile mixture. Pour into crust-lined pan.
Bake at 325°F. for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
Just before serving, run knife around edge of cheesecake to loosen; remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.
