Mexican Cheesecake

Mexican Cheesecake
Mexican Cheesecake

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

12

servings

Ingredients

  • 2

    packages (8 ounces each) reduced-fat cream cheese

  • 1-1/4

    cups reduced-fat sour cream, divided

  • 1

    envelope taco seasoning

  • 3

    eggs, lightly beaten

  • 1-1/2

    cups (6 ounces) shredded sharp cheddar cheese

  • 1

    can (4 ounces) chopped green chilies

  • 1

    cup chunky salsa, drained

  • Tortilla chips or fresh vegetables

Directions

In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies. Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.

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