SALSA CHEESECAKE

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Salsa Cheesecake image

After receiving this recipe from a friend several years ago, I made it for our family Christmas party. It's now one of our traditional holiday foods. It's a tasty spin on taco dip. -Glory Windham, Grand Cane, Louisiana

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 20-24 slices.

Number Of Ingredients 9

2 packages (8 ounces each) cream cheese, softened
2 cups shredded Monterey Jack cheese
2 cups sour cream, divided
3 large eggs, lightly beaten
1 cup salsa
1 can (4 ounces) chopped green chilies, drained
Guacamole
1 medium tomato, diced
Tortilla chips or crackers

Steps:

  • 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.

Nutrition Facts : Calories 156 calories, Fat 13g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 190mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

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