Salsa Cheesecake

1
Club Recipes

By
@Greatchoices

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
20-24
Cook:
45 Min

Ingredients

  • 2 pkg
    8 ou each, cream cheese, softened
  • 2 c
    (8 ou) shredded monterey jack cheese
  • 2 can(s)
    (16 ou) sour cream, divided
  • 3
    eggs, lightly beaten
  • 1 c
    salsa
  • 1 can(s)
    (4 ou) chopped green chiles, drained

How to Make Salsa Cheesecake

Step-by-Step

  1. •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.

Printable Recipe Card

About Salsa Cheesecake

Course/Dish: Other Desserts



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