1 Picture
Ingredients
- 2 (8-oz) packages cream cheese, softened
- 2 cups shredded Monterey Jack cheese or Colby-Monterey Jack cheese blend
- 2 (8-oz) cartons dairy sour cream
- 3 eggs
- 1 cup bottled mild or hot-style salsa
- 1 (4 1/2-oz) can diced green chile peppers, drained
- Assorted toppings (such as chopped tomato, sliced pitted ripe olives, chopped green pepper, sliced green onions, and/or snipped cilantro, chives or parsley)
Details
Servings 20
Preparation
Step 1
1. Preheat oven to 350 degrees F. For filling, in a large mixing bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add Monterey Jack cheese and 1 carton of the sour cream; beat until combined. Add the eggs all at once, beating on low speed just until mixture is combined. Stir in salsa and chile peppers.
2. Pour filling into a 9-inch springform pan. Place pan in a shallow baking pan. Bake in preheated oven for 35 to 40 minutes or until the center of cheesecake appears nearly set when shaken. Place pan on a wire rack.
3. Spoon remaining carton of sour cream onto hot cheesecake. Let stand about 1 minute to soften; carefully spread over top. Cool cheesecake thoroughly. Cover and refrigerate at least 4 hours or up to 24 hours before serving.
4. To serve, remove the side of the pan. Sprinkle cheesecake with assorted toppings.
Review this recipe