Salsa Cheesecake Recipe

5 5 5
Salsa Cheesecake Recipe
Salsa Cheesecake Recipe photo by Taste of Home
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Salsa Cheesecake Recipe

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5 5 5
Publisher Photo
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.
MAKES:
20-24 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + chilling
MAKES:
20-24 servings
TOTAL TIME:
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.
Originally published as Salsa Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p29

Nutritional Facts

1 slice: 156 calories, 13g fat (8g saturated fat), 69mg cholesterol, 190mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers. Yield: 20-24 slices.
Originally published as Salsa Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p29

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MY REVIEW
[email protected] User ID: 1686736 260549
Reviewed Jan. 30, 2017

"This is a perfect appetizer for any party. I like to serve it with "scoops"."

MY REVIEW
LYDAFUR User ID: 4639754 136079
Reviewed Dec. 4, 2011

"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:)"

MY REVIEW
JanShrader User ID: 3207086 70798
Reviewed May. 15, 2010

"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."

MY REVIEW
zanarae User ID: 4198403 64471
Reviewed Jun. 5, 2009

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

MY REVIEW
zanarae User ID: 4198403 207331
Reviewed Jun. 4, 2009

"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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