salsa cheesecake

Name: Salsa Cheesecake
Cook time: 45 min
Yield: 20
Ingredients: 2 package(s) 8 ou each, cream cheese, softened; 2 cup(s) (8 ou) shredded monterey jack cheese; 2 can(s) (16 ou) sour cream, divided; 3 - eggs, lightly beaten; 1 cup(s) salsa; 1 can(s) (4 ou) chopped green chiles, drained

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Club Recipes

The Villages, FL

Updated on Jan 2, 2013

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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prep time

cook time 45 Min

method ---

yield 20-24 serving(s)

Ingredients

2 packages 8 ou each, cream cheese, softened
2 cups (8 ou) shredded monterey jack cheese
2 cans (16 ou) sour cream, divided
3 - eggs, lightly beaten
1 cup salsa
1 can (4 ou) chopped green chiles, drained

How To Make salsa cheesecake

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.
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