Cheddar Chili Cheesecake

Bon Appetit

Serves: 12 Servings

Ingredients:

**  1 1/2 tb Butter (for pan)

**  1/4 c Fine breadcrumbs, toasted

**  1/4 c Finely grated ched. cheese

**  6 oz Thinly sliced ham

**  1 1/2 lb Cream cheese, room temp.

**  3/4 lb Sharp cheddar, grated

**  1 c Cottage cheese

**  3/4 c Chopped green onion

**  4 Eggs

**  3 tb Jalapeno pepper*

**  2 tb Milk

**  1 Garlic clove, halved

Instructions:

*seeded and finely chopped Preheat oven to 325. Butter 9″ springform pan.

Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to

coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix

diced ham with remaining ingredients in blender or processor until smooth.

Pour slightly more than half of filling into prepared pan. Top with

reserved ham slices in even layer. Cover with remaining filling. Set pan on

baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about  1

hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool

to room temperature before serving.

Cheddar Cheese Sauce

Serves: 1 Servings

Ingredients:

**  1 cnCampbell’s Condensed Cheddar

**  Cheese Soup (10.75 oz)

**  1/3 c Milk

Instructions:

Prep time: 5 minutes. Cook time: 5 minutes.

In 1 quart saucepan, combine soup and milk. Over low heat, heat

through, stirring often. Serve over broccoli, cauliflower, carrots,

baked potatoes, French fries or omelets. Makes 1 1/2 cups.