GREEN CHILE CHEESECAKE WITH PAPAYA SALSA WILSON
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
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
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
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
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
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
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
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
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
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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