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Mexican Cheesecake

 Mexican Cheesecake
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
24 ServingsPrep: 20 min. Bake: 30 min. + chilling


  • 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


  • 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,

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Mexican Cheesecake (continued)

Nutritional Facts: 8 g fat (5 g saturated fat), 52 mg cholesterol, 338 mg sodium, 4 g carbohydrate, trace fiber, 5 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.