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Mexican Cheesecake Recipe

Mexican Cheesecake Recipe photo by Taste of Home

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People will rave over this super-easy cheesecake appetizer. Says Sandy Burkett of Galena Ohio, “I've made this recipe several times at parties, and people were so surprised it was low fat.” Make it a day ahead for convenience, adding salsa just before serving.

This recipe is:

Healthy

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Mexican Cheesecake Recipe

Prep: 20 min. Bake: 30 min. + chilling

Yield: 24 Servings

20 30 50

Ingredients

2 packages (8 ounces each) reduced-fat cream cheese
1-1/4 cups reduced-fat sour cream, divided
1 envelope taco seasoning
3 eggs, lightly beaten
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1 can (4 ounces) chopped green chilies
1 cup chunky salsa, drained
Tortilla chips or fresh vegetables

Directions

In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies.
Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables. Yield: 24 servings.

Nutritional Facts 1 slice (calculated without tortilla chips or vegetables) equals 107 calories, 8 g fat (5 g saturated fat), 52 mg cholesterol, 338 mg sodium, 4 g carbohydrate, trace fiber, 5 g protein.

Originally published as Mexican Cheesecake in Light & Tasty December/January 2007, p29

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Mexican Cheesecake

Mexican Cheesecake

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(1-7) of 7 reviews

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Reviewed on May. 07, 2011 by nannyto15

A super easy recipe ...my family thought "cheesecake" was just for dessert until now!!!

Reviewed on May. 06, 2011 by kybriar

I haven't made this yet but want to. Is it possible to use no fat cream cheese and no fat sour cream?

Reviewed on May. 05, 2011 by jscar

New addition to my party appitizer choices. I made this to observe Cinco de Mayo. Took it to work to share. Everyone is really enjoying it and asking for the recipe. I will make again. I'm even thinking to spread refried beans over the top, more sour cream and shredded cheese, and home made pico. Of course it would no longer be "low fat" but hey it's for a party!. Awesome recipe. Thanks for sharing.

Reviewed on May. 04, 2011 by bertdozark

very good

Reviewed on Nov. 19, 2010 by PieByrd

So good! My friends and I all loved it! Tasty and pretty!

Reviewed on Nov. 04, 2010 by cece70

Made for a party and got rave reviews. Make all the time now. Very good!

Reviewed on Sep. 04, 2010 by nelda h. till

My husband and I really like this cheesescake. I only put the salsa on what we were eating at the time. I have frozen the leftover and look forward to using it when we have company.