Southwest Cheesecake Recipe

5 2 1
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Southwest Cheesecake Recipe

Read Reviews
5 2 1
Publisher Photo
I often serve this recipe as an appetizer before a Mexican dinner. It is great if you have a diabetic in the family.—Lori Walton, Stuttgart, Arkansas
MAKES:
20-24 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + chilling
MAKES:
20-24 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + chilling

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups (16 ounces) sour cream
  • 1-1/2 envelopes taco seasoning
  • 3 eggs, lightly beaten
  • 1 can (4 ounces) chopped green chilies, drained
  • 2/3 cup salsa
  • Tortilla chips

Directions

In a large bowl, beat cheeses until fluffy. Stir in 1 cup sour cream and taco seasoning. Add eggs; beat on low speed just until combined. Fold in chilies. Pour into a greased 9-in. springform pan. Place on a baking sheet.
Bake at 350° for 35-40 minutes or until center is almost set. Remove from oven; let stand for 10 minutes (leave oven on). Spoon remaining sour cream over top of filling. Bake 5 minutes loner. Cool completely on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Place on serving plate. Top with salsa. Serve with tortilla chips. Refrigerate leftovers. Yield: 20-24 appetizer servings.
Originally published as Southwest Cheesecake in The Best of Country Cooking 1993

Nutritional Facts

1 each: 126 calories, 10g fat (7g saturated fat), 60mg cholesterol, 339mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 4g protein.

  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups (16 ounces) sour cream
  • 1-1/2 envelopes taco seasoning
  • 3 eggs, lightly beaten
  • 1 can (4 ounces) chopped green chilies, drained
  • 2/3 cup salsa
  • Tortilla chips
  1. In a large bowl, beat cheeses until fluffy. Stir in 1 cup sour cream and taco seasoning. Add eggs; beat on low speed just until combined. Fold in chilies. Pour into a greased 9-in. springform pan. Place on a baking sheet.
  2. Bake at 350° for 35-40 minutes or until center is almost set. Remove from oven; let stand for 10 minutes (leave oven on). Spoon remaining sour cream over top of filling. Bake 5 minutes loner. Cool completely on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  3. Remove sides of pan. Place on serving plate. Top with salsa. Serve with tortilla chips. Refrigerate leftovers. Yield: 20-24 appetizer servings.
Originally published as Southwest Cheesecake in The Best of Country Cooking 1993

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Reviews forSouthwest Cheesecake

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MY REVIEW
DeAnna2008 User ID: 1063975 46865
Reviewed Mar. 31, 2011

"I made this for a dinner at work. Everyone loved it. I did reduce the sour cream by one cup and used only one envelope of taco seasoning. I think the other half would have made it too strong. I got several requests for the recipe, so I'd say it's a keeper."

MY REVIEW
maharet User ID: 2452647 85967
Reviewed Dec. 18, 2007

"I use a simalar recipe,but it isn't baked,& is served more like a dip. this sounds like a great variation,i can't wait to try it. thanks!"

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