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.

★★★★★ 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.
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