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Salsa Cheesecake Recipe

Salsa Cheesecake Recipe photo by Taste of Home

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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.

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Salsa Cheesecake Recipe

Prep: 30 min. Bake: 40 min. + chilling

Yield: 20-24 Servings

30 40 70

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.

Nutritional 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.

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

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

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Salsa Cheesecake

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Reviewed on Dec. 04, 2011 by LYDAFUR

This recipe is amazing!!! We belong to a supper club and I took it for my appitzer and everyone loved it. I did add the pepper jack cheese instead of Monterey Jack and I also added some Cajun seasoning to it which really gave it great flavor. love it love it I will make this again:)

Reviewed on May. 15, 2010 by JanShrader

After making this the first time, my daughter and I decided it needed a little more zip, so I substituted Pepper Jack cheese for the Monterey Jack, and added a little cajun seasoning....Awesome. It is now one of my most requested dishes to bring to family and friends get togethers.

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!