Not many people mentally associate Amish and Mexican together, but when it comes food, they are a match made in heaven.
The beauty of the modern world is that you will not need to travel to Mexico or Lancaster County, Pennsylvania for your ingredients.
This cheesecake is a fantastic twist to a timeless classic.
Your guests will enjoy their own personal mouth party with each bite.
Plan on each guest eating at least two pieces, because everyone loves this great recipe.
Prep Time:20 minutes Start to Finish:9 hr 20 minutes Makes approximately:20 servings ½ cup of all-purpose flour 3 tablespoons of butter or margarine, softened 1 egg yolk 2 packages (8 ounces each) of cream cheese, softened 1 envelope (1.
25 ounces) of taco seasoning mix 3 eggs 2 cups of shredded Cheddar cheese (8 ounces) 3 ½ chopped green chiles 1 full jar of Amish Family Recipes' Yonnie's Hot Pepper Jam 1 cup of sour cream Crackers, if desired 1.
Move oven rack down to lowest position.
Heat oven to 400ºF.
Lightly grease spring form pan, 9x3 inches.
2.
Mix flour, butter and egg yolk until evenly mixed.
Press mixture evenly on bottom of pan.
3.
Bake about 15 minutes or until golden brown; cool.
4.
Reduce oven temperature to 350ºF .
Mix cream cheese and seasoning mix in large bowl.
5.
Stir in eggs, one at a time, mixing well after each addition.
6.
Stir in Cheddar cheese, chiles, and Hot Pepper Jam.
Pour over crust.
7.
Bake about 40 minutes or until center is set.
8.
Immediately spread with sour cream.
9.
Bake for five minutes.
Cool slightly.
Cover and refrigerate at least 8 hours.
Remove side of pan.
Cut cheesecake into wedges.
Serve with crackers.