Print Options

 
 
 
 Print
Mexican Cheesecake Recipe

Mexican Cheesecake Recipe

People will rave over this super-easy cheesecake appetizer. 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. —Sandy Burkett, Galena, Ohio
TOTAL TIME: Prep: 20 min. Bake: 30 min. + chilling YIELD:24 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • 4. 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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.