Salsa Cheesecake Recipe

Salsa Cheesecake Recipe
Photo by: Taste of Home
Rating

100% would make again

After receiving this recipe from a friend several years ago, I made it for our family Christmas party. It's now one of our traditional holiday foods. It's a tasty spin on taco dip.

This recipe is:

Healthy

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  • 20-24 Servings
  • Prep: 30 min. Bake: 40 min. + chilling

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 2 cups (16 ounces) sour cream, divided
  • 3 eggs, lightly beaten
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chilies, drained
  • Guacamole
  • 1 medium tomato, diced
  • Tortilla chips or crackers

Directions

  • In a small bowl, beat 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.
  • 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.
  • Remove from the oven; immediately spread with remaining sour cream. Cool on 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.
  • To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers. Yield: 20-24 slices.

Nutrition Facts: 1 piece equals 156 calories, 13 g fat (8 g saturated fat), 69 mg cholesterol, 190 mg sodium, 2 g carbohydrate, trace fiber, 5 g protein.

Salsa Cheesecake published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p29

Tip

Keep Guacamole Fresh

I like to make guacamole ahead of time for my favorite chicken quesadillas. I’ve found that if the avocado pit is added to the guacamole and the dish is covered, the guacamole retains its pretty, green color. —Pam Ubl, Coon Rapids, Minnesota

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Reviews for Salsa Cheesecake (2)

Salsa Cheesecake Recipe

Salsa Cheesecake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Jun. 05, 2009 by zanarae

I forgot I wanted to mention that I put the salsa and chilies in a blender, for a smoother texture.

Reviewed on Jun. 04, 2009 by zanarae

I first made this for my daughter's college graduation in 2005. It was great and makes a lot for a crowd. It is good on celery too. I am glad I found this recipe again, I am going to make it for a Big Birthday party!

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