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Southwest Cheesecake Recipe

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20-24 Servings
Prep: 20 min. Bake: 35 min. + chilling

Ingredients

2 packages (8 ounces each) cream cheese, softened
2 cups (8 ounces) shredded cheddar cheese
2 cups (16 ounces) sour cream
1-1/2 envelopes taco seasoning
3 eggs, lightly beaten
1 can (4 ounces) chopped green chilies, drained
2/3 cup salsa
Tortilla chips

Directions

In a large bowl, beat cheeses until fluffy. Stir in 1 cup sour cream and taco seasoning. Add eggs; beat on low speed just until combined. Fold in chilies. Pour into a greased 9-in. springform pan. Place on a baking sheet.
Bake at 350° for 35-40 minutes or until center is almost set. Remove from oven; let stand for 10 minutes (leave oven on). Spoon remaining sour cream over top of filling. Bake 5 minutes loner. Cool completely on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Place on serving plate. Top with salsa. Serve with tortilla chips. Refrigerate leftovers. Yield: 20-24 appetizer servings.

Nutrition Facts: 1 serving (1 each) equals 126 calories, 10 g fat (7 g saturated fat), 60 mg cholesterol, 339 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein.

Southwest Cheesecake published in The Best of Country Cooking

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