This was an experiment where I was making a savory cheesecake that would look something like a wreath. From the picture, you can see I ended up with too much red cheesecake on top. It tasted very good, though.
Basically, this is a cheesecake version of a Southwestern cheese ball. Serve it with tortilla chips, or I actually found that it is good on slices of a french or sourdough baguette.
Personally, when I make this again I will make either a green one rather than combining the two. The two colors taste different and each can stand on its own. It would be easier to decorate a single color for the holidays. I’m giving directions below on how to do one or the other. This also makes a big appetizer, good for a large party.
Note the piped decoration around the top? That is Wholly Guacamole piped on with a cake decorator. It worked very well, though you have to squeeze harder when you get a lump. To find Select New Mexico green chiles or red chile puree, check the store locator and call ahead to make sure it is actually in the store.
- 1 cup crushed tortilla chips (I pulsed them in a blender)
- 3 tbsp melted butter
- 16 oz cream cheese, softened
- 2 eggs
- ⅛ tsp cumin
- ¼ tsp chili powder
- ¾ cup mild diced green chiles (I used Select New Mexico)
- 1 cup shredded Colby Jack cheese
- 1 cup shredded extra sharp Cheddar
- 4 cups fresh spinach, chopped (or 1 10 oz package frozen spinach, drained)
- ⅔ cup Select New Mexico red chile puree
- optional garnish: tomatoes, olives, shredded cheese, sour cream, guacamole, chopped green onions, cilantro
- Preheat the oven to 325 degrees.
- Mix the tortilla chip crumbs and the butter and press into the bottom of a 9" springform pan. Bake for 15 minutes, then set aside to cool.
- Put the spinach in a food processor and pulse to chop fine.
- In a large bowl, beat the cream cheese, eggs, spices, and shredded cheeses together with a mixer.
- Separate batter into two halves. Blend the spinach into one and the red chile puree into the other.
- Pour the batters into the springform pan in whatever pattern you want. Keep it simple. Don't try to swirl them as red and green make brown.
- Bake for 25 minutes, then turn oven off and leave in oven for another 15 minutes. Do not overcook.
- When cool, slide knife around the edge and remove sides of springform pan. Slide knife or spatula under the entire crust and gently slide onto a serving plate.
- Garnish with sour cream, cherry tomatoes, olives, whatever. I used a cake decorating kit to pipe Wholly Guacamole on to make it look a bit like a wreath.
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