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Ingredients
- 2 , 8 oz packs cream cheese, softened
- '2 cups shreadded Monterrey Jack cheese (8 oz)
- 2 , 8 oz cartons dairy sour cream
- 3 eggs
- 1 cup mild or hot-style salsa
- 1 , 4 oz can green chilies drained
- 1 , 6 oz container avocado dip
- 1 medium tomato, seeded and chopped (optional)
- Tortilla chips or your favorite party crackers
- Cilantro or parsley sprigs for garnish
Details
Cooking time 45mins
Preparation
Step 1
Combine cream cheese and Monterrey Jack cheese in a bowl. Beat with electric mixer till light and fluffy. Beat in one carton sour cream. Add eggs all at once; beat at low speed just till combined. Stir in salsa and chili peppers.
Pour into a 9 inch springform pan. Place on a baking sheet. Bake in a 350 oven for 40-45 mins. or till the center is almost set.
Immediately spread remaining sour cream over top of the cheesecake. Cooll on a wire rack. Cover pan and refrigerate for 3-24 hours.
To serve, remove sides of pan. Dollop avacado dip around edge of cheesecake and sprinkle with chopped tomato, if desired. Serve with tortilla chips or corn chips. Garnish with cilantro or parsley, if desired.
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