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Salsa Cheesecake

 Salsa Cheesecake
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.
20-24 ServingsPrep: 30 min. Bake: 40 min. + chilling


  • 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


  • 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

2 of 2

Salsa Cheesecake (continued)

Directions (continued)

  • leftovers. Yield: 20-24 slices.
Nutritional Facts: 1 piece equals 156 calories, 13 g fat (8 g saturated fat), 69 mg cholesterol, 190 mg sodium, 2 g carbohydrate, trace fiber, 5 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.