2 package s (8 oz. each) Philadelphia Cream Cheese
8 oz sour cream
6 to 8 green onions chopped (green included)
Chili Cheese Mixture:
1 small onion, chopped
3 to 4 Hot peppers, chopped
1 package Rice’s chili (refrigerated)
Chili powder to taste
Hot sauce to taste
8 oz Velveeta cheese, cut into chunks
Essence spice to taste (Recipe below)
Extra peppers to garnish
Add To Shopping List
Let's Make It
For the Crust: In a bowl, mix all ingredients and press into a 9 or 10-inch springform pan, making sure to press at least one inch up onto the sides. Bake in 450 degrees F oven for 15 minutes. Remove to cool and set aside.
Cream Cheese Filling: Mix all ingredients until smooth and blended. Set aside.
Chili Cheese Mixture: In a large pan or Dutch oven, brown the onion and pepper until translucent. Add Rice’s chili, chili powder and hot sauce. Cook 10 minutes or until blended thoroughly. Add cheese and heat until melted and blended with chili mixture. Mix cream cheese filling into chili cheese mixture.
Place springform pan on a cookie sheet and pour cheese mixture into pan. Add water to the cookie sheet to cover bottom of pan. Keep refilling with water until cheesecake is done. Bake at 350 degrees F for 60 minutes.