Ingredients
1/2
cup Gold Medal™ all-purpose flour
3
tablespoons butter or margarine, softened
1
egg yolk
2
packages (8 ounces each) cream cheese, softened
1
package (1 ounce) Old El Paso™ taco seasoning mix
3
eggs
2
cups shredded Cheddar cheese (8 ounces)
1
can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
1
cup sour cream
Crackers, if desired
Preparation
Move oven rack to lowest position. Heat oven to 400°F. Lightly grease springform pan, 9x3 inches.
Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.
Reduce oven temperature to 350°F . Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in Cheddar cheese and chiles. Pour over crust.
Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.
