Vicki Pollitt


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.

Featured Pinch Tips Video

★★★★★ 1 vote
Full recipe: 24+, Half 12-18
20 Min
45 Min


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
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


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


1In 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.

2Pour 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.

3Remove 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.

Step 4 Direction Photo

4To 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