Salsa Cheesecake

By kgl1255

Ingredients

• 2 packages 8 ounees each cream cheese,
• softened
• 2 cups 8 ounces shredded Monterey Jack
• cheese
• 2 cups (15 ounces) sour cream divided
• 3 eggs, iightly beaten
• 1 cup salsa
• 1 can 4 ounces chopped green chilies, drained
• Guacamole
• 1 medium tomato, diced
• Tortilla chips or crackers

Preparation

Step 1

1 ln a small bowl, beat the 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.

2 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.

3 Remove from the oven; immediately spread with
remaining sour cream. Cool on a 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.

4 To serve, remove sides of pan. Garnish with the
guacamole and diced tomato. Serve with tortilla
chips or crackers. Refrigerate leftovers.