Recipe
Appetizer
Mexican Cheesecake
Primary Media
Servings and Ingredients
Quantity | Ingredient | Add |
---|---|---|
2 | (8 oz each) pkg cream cheese, softened | |
2 c. | shredded Cheddar cheese | |
2 c. | sour cream, divided | |
1 packet(s) | taco seasoning | |
3 | large eggs | |
1 | (4 oz) can mild chopped chilies, drained | |
⅔ c. | mild or hot salsa | |
green onion and chopped tomatoes, for garnish |
Directions
- Preheat oven to 350 degrees.
- In mixing bowl, beat cream cheese and Cheddar cheese until light and fluffy. Beat in 1 cup sour cream and taco seasoning. Beat in eggs, 1 at a time. Fold in chilies. Pour into 9-inch springform pan. Place pan on a cookie sheet.
- Bake for 35 to 40 minutes or until center is almost set.
- Remove pan from oven. Cool for 10 minutes. Combine remaining 1 cup sour cream and salsa and spoon over top of cheesecake.
- Return pan to the oven and bake for 5 more minutes.
- Cool on wire rack. Refrigerate for 3 to 24 hours. Run knife around edges to loosen pan before serving.