Savory Mexican Cheesecake

By LRay

Ingredients

• Cheesecake:
• 1 cup finely crushed corn tortilla chips
• 3 tablespoons butter, melted
• 2 packages (8 ounces each) cream cheese, softened (light or regular)
• 1 package (1.25 ounces) dry taco seasoning mix
• 2 eggs
• 8 ounces (2 cups) shredded cheddar cheese
• 1/2 cup thick and chunky salsa
• 1 cup dairy sour cream
• Toppings:
• Chopped green onions
• Sliced ripe olives
• Chopped tomatoes
• Tortilla chips or crackers

Details

Servings 16
Adapted from dierbergs.com

Preparation

Step 1

1 package (1.25 ounces) dry taco seasoning mix

Directions

In small bowl, stir together crushed tortilla chips and butter. Press onto bottom of 9-inch springform pan. Bake in 325°F. oven for 10 minutes. Cool slightly. Meanwhile, in large mixer bowl, combine cream cheese and taco seasoning. Beat at medium speed, scraping bowl often, until well mixed, 1 to 2 minutes. Add eggs. Continue beating until smooth. Stir in cheese and salsa. Carefully spoon cream cheese mixture over crust, spreading to smooth. Bake in 325°F. oven for 30 to 35 minutes or until edges are set. (Center of cheesecake will be slightly soft.) Top with sour cream. Cool completely. Cover; refrigerate until serving time. Just before serving, remove sides of springform pan; garnish with green onions, ripe olives, and tomatoes. Serve with tortilla chips.

Makes 16 servings