Salsa Cheesecake

Club Recipes


This recipe was prepared by Vicki Pollitt at our December, 2012, meeting. This makes one large or 2 small springform cheesecakes. Half the recipe to make one small springform pan.

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45 Min


2 pkg
8 ou each, cream cheese, softened
2 c
(8 ou) shredded monterey jack cheese
2 can(s)
(16 ou) sour cream, divided
eggs, lightly beaten
1 c
1 can(s)
(4 ou) chopped green chiles, drained

Directions Step-By-Step

•In a small bowl, beat cream cheese and Monterey 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 the salsa and chilies.
• Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set.
• Remove from the oven; immediately spread with remaining sour cream. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 5 hours or overnight.
• To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers. Yield: 20-24 slices.

About this Recipe

Course/Dish: Other Desserts