Best Salsa Cheesecake Recipes

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GREEN CHILE CHEESECAKE WITH PAPAYA SALSA WILSON



Green Chile Cheesecake with Papaya Salsa Wilson image

Provided by Sondra Wilson

Categories     Appetizer     Bake     Vegetarian     Cheddar     Cream Cheese     Papaya     Cornmeal     Hot Pepper     Sour Cream     Cilantro     Monterey Jack     Gourmet     Washington

Number Of Ingredients 22

For crust
1/2 stick (1/4 cup) unsalted butter
1 cup blue cornmeal*
1/4 cup boiling water
For filling
8 fresh green chiles such as Anaheim or poblano
1 1/2 cups sour cream
2 large eggs
1 pound cream cheese, softened
2 tablespoons unsalted butter
1 cup grated Monterey Jack cheese (about 4 ounces)
1 1/2 cups grated sharp Cheddar (about 6 ounces)
1 tablespoon minced fresh dill leaves
1/4 cup chopped fresh cilantro
For salsa
1/2 papaya
1 garlic clove
1/2 cup finely chopped red onion
1/2 red bell pepper
1 tablespoon chopped fresh cilantro
2 tablespoons rice vinegar
*available at Latino markets and specialty foods shops

Steps:

  • Preheat oven to 325°F.
  • Make crust:
  • Melt butter and in a bowl stir together with cornmeal and water. Press mixture onto bottom of a 10-inch springform pan.
  • Make filling:
  • Roast and peel chiles and cut off tops. Discard seeds and ribs and finely chop chiles. In a food processor blend sour cream and eggs. Add cream cheese and butter and blend until smooth. Transfer mixture to a bowl and stir in chiles, cheeses, dill, cilantro, and salt to taste. Pour filling over crust and bake in middle of oven 45 minutes, or until center is just set. Cool cheesecake completely in pan on a rack.
  • Make salsa:
  • Peel and seed papaya and coarsely chop (you will have about 1 cup). Mince garlic. In a bowl stir together papaya, garlic, onion, bell pepper, cilantro, vinegar, and salt and pepper to taste.
  • Serve cheesecake with salsa.

SALSA CHEESECAKE



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.

SALSA CHEESECAKE



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.

SALSA CHEESECAKE



Salsa Cheesecake image

Make and share this Salsa Cheesecake recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h

Yield 12 serving(s)

Number Of Ingredients 7

3 (8 ounce) packages cream cheese
3 eggs
1/2 cup salsa
3/4 cup sour cream
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 cup grated cheddar cheese

Steps:

  • Preheat oven to 325 degrees F.
  • Beat the cream cheese with the eggs until blended.
  • Mix in the salsa.
  • Spray a 9 inch springform pan with cooking spray.
  • Pour the cheese/egg/salsa mixture into the pan and bake for 45 minutes.
  • Remove from the oven, and cool for ten minutes.
  • Loosen sides of pan, and cool to room temperature.
  • Remove the sides and chill until just before serving.
  • Spread the top of cheesecake with sour cream and sprinkle with red pepper, green onion and cheddar cheese.
  • Cut in wedges to serve.

Nutrition Facts : Calories 271.8, Fat 25.6, SaturatedFat 15.7, Cholesterol 126.5, Sodium 287.2, Carbohydrate 3.6, Fiber 0.4, Sugar 1, Protein 7.8

SALSA CHEESECAKE



Salsa Cheesecake image

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.

Provided by Club Recipes

Categories     Other Desserts

Time 45m

Number Of Ingredients 6

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

Steps:

  • 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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