SALSA CHEESECAKE

Vicki Pollitt

By
@dzine3

I have served this to multiple groups at parties, holiday time and always get asked for the recipe! Festive appetizer to serve with tortilla chips, crackers, or to eat with a fork. Add a side of medium or hot salsa to spice it up for those who like spicy. This is mild if you use mild salsa.


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Comments:

Serves:

Full recipe: 24+, Half 12-18

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

2-8oz. pkg
cream cheese, softened (can use lowfat)
2 c
shredded monterey jack cheese (8 oz)
2 c
sour cream (can use lowfat), divided
3
eggs, lightly beaten (can use egg substitute)
1 c
salsa (choose any level of hotness-i use mild)
1-4 oz can(s)
chopped green chiles, drained

TOPPING

Half
the sour cream
guacamole for middle of top
1 medium
tomato, chopped or halved/chopped grape tomatoes

Directions Step-By-Step

1
In a mixing bowl, beat cream cheese and Jack cheese until light and fluffy. Beat in 1 cup sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in salsa and chilies.
2
Pour into a greased 9 inch spring form pan (or 2 small spring forms).
Place pan on baking sheet.
Bake at 350 for 40-45 min or until center is almost set.
3
Remove from oven; immediately spread with remaining sour cream.
Cool on wire rack for 10 min. Run knife around edge to loosen; cool 1 hour longer. Refrigerate in pan overnight or minimum 5 hours.
4
To serve, remove sides of pan. Garnish with guacamole in center and sprinkle top with diced tomato. Serve with tortilla chips or crackers, or forks. Refrigerate leftovers. Yld 20-24 servings for full recipe or 2 smaller cheesecakes. Can make half recipe for 1 small springform pan size cheesecake. Red and green of Guacamole and chopped tomatoes on top make a festive holiday appetizer or can use all year round.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Dairy
Regional Style: Mexican