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Salsa Cheesecake

TOTAL TIME: Prep: 30 min. Bake: 40 min. + chilling YIELD: 20-24 slices.
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. —Glory Windham, Grand Cane, Louisiana

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups shredded Monterey Jack cheese
  • 2 cups sour cream, divided
  • 3 large eggs, lightly beaten
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chiles, drained
  • Guacamole
  • 1 medium tomato, diced
  • Tortilla chips or crackers

Directions

  • 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 chiles.
  • 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.

Nutrition Facts

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

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