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Mexican Cheesecake

Recipe

Appetizer
Mexican Cheesecake

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Recipe Data

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    Author

    Hy-Vee Employee Cookbook

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    Servings and Ingredients

    QuantityIngredientAdd
    		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

    1. Preheat oven to 350 degrees.
    2. 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.
    3. Bake for 35 to 40 minutes or until center is almost set.
    4. Remove pan from oven. Cool for 10 minutes. Combine remaining 1 cup sour cream and salsa and spoon over top of cheesecake.
    5. Return pan to the oven and bake for 5 more minutes.
    6. Cool on wire rack. Refrigerate for 3 to 24 hours. Run knife around edges to loosen pan before serving.

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