1/4 c Progresso Plain Bread Crumbs
1/2 c Sour cream
2 8 ounce pkg. cream cheese,
-softened
1 5 ounce jar pasteurized
-process cheese spread
1 1 1/4 ounce can Old El Paso
Taco Seasoning Mix
2 Eggs
1 4.5 ounce can Old El Paso
-Chopped Green Chiles
1 2 ounce jar diced pimientos,
-drained
Heat oven to 350?F. Grease bottom and 1 inch up sides of 10 inch
springform pan. Sprinkle bread crumbs in bottom of greased pan. Tilt pan
to coat with crumbs 1 inch up sides. Shake pan to evenly distribute crumbs
across bottom.
In large bowl, combine sour cream, cream cheese, cheese spread, taco
seasoning mix and eggs; beat until smooth. Fold in chiles and pimientos
until well blended. Spoon into greased crumb-lined pan; spread evenly.
Bake at 350?F for 30 to 35 minutes or until center is set. Cool about 1
hour or until completely cooled.
To serve, remove sides of pan. Place cheesecake on serving plate. Serve
with tortilla chips for dipping or crackers for spreading. Store in
refrigerator. Yield: 4 cups
Yields
4 Cups