SAVORY TEX-MEX CHEESECAKE

Savory Tex-Mex Cheesecake image

Get out the springform pan and fill it with a savory cheesecake they won't soon forget. This crowd-pleaser features classic Tex-Mex ingredients.

Provided by My Food and Family

Categories Dairy

Time 5h30m

Yield 25 servings

Number Of Ingredients 8

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Ingredients

24 round buttery crackers, finely crushed (about 1 cup crumbs)
3 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa, drained, divided
1 Tbsp. chopped fresh cilantro

Steps:

Heat oven to 325°F.
Mix cracker crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese and egg in large bowl with mixer until blended. Blend in sour cream. Add shredded cheese, 1/3 cup salsa and cilantro; mix well. Pour over crust.
Bake 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with remaining salsa just before serving.

Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g