Recipes

Southwestern Savory Salsa Cheesecake

Serve this savory, spicy cheesecake topped with Appledore Cove Pineapple Mango Salsa at your next gathering.

3 (8-ounce) packages cream cheese, softened
1 cup sour cream
½ cup roasted red pepper pieces
1 teaspoon (or to taste) chili powder
3 eggs
2 tablespoons all-purpose flour
1 (4-ounce) can diced green chilies
½ cup shredded Monterey Jack cheese
Appledore Cove Pineapple-Mango Salsa

1. Combine the cream cheese and sour cream beat at medium speed with a mixer until smooth. Add the red pepper pieces and chili powder ; beat until just blended. Add the eggs and flour and beat until blended and thoroughly combined. (Do not over beat or cheesecake will crack). By hand, stir in the green chilies and shredded cheese.
2. Coat an 8-inch springform pan with cooking spray. Pour cheese mixture into an 8-inch springform pan, spreading evenly. Place the cheesecake on a rack or an upside down ramekin set in the bottom of a 5-quart electric slow cooker. Carefully pour 1-2 cups of hot water around the sides of the springform pan 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. Carefully run a knife around edge of 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 1 hour.
   
   Remove pan from crockery insert and cool the cheesecake to lukewarm; cover and chill 3 to 4 hours or longer, until cold.
5. Just before serving, remove the springform side of the pan. Place cheesecake on a serving platter and carefully spoon Appledore Cove Pineapple Mango Salsa on the top. Serve with chips. (Preferably Plocky's Chips) Makes 1 Appetizer Cheesecake 10 or More Servings

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