SALSA CHEESECAKE

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SALSA CHEESECAKE image

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.

Provided by Vicki Pollitt

Categories     Other Appetizers

Time 1h5m

Number Of Ingredients 10

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
3 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
TOPPING
Half the sour cream
guacamole for middle of top
1 medium tomato, chopped or halved/chopped grape tomatoes

Steps:

  • 1. In 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.
  • 2. Pour 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.
  • 3. Remove 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.
  • 4. To 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.

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