Serves: 23
Total Calories: 155
Preheat oven to 350°. Beat cream cheese, shredded cheese, and taco seasoning until fluffy; stir in 1 cup sour cream. Beat in eggs 1 at a time. Fold in chilies and red peppers. Pour in greased springform pan and bake for 40-45 minutes. Cool for 10 minutes on wire rack. Combine remaining sour cream with salsa and spread on top. Bake for 5 minutes. Refrigerate overnight.
To serve, unmold and spread with guacamole or avocado dip. Garnish with fresh tomatoes, olives, or cheese. Serve with taco chips.
This Pepper Cheesecake recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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