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Southwest Cheesecake

 Southwest Cheesecake
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
20-24 ServingsPrep: 20 min. Bake: 35 min. + chilling


  • 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


  • 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.

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Southwest Cheesecake (continued)

Nutritional Facts: 1 serving (1 each) equals 126 calories, 10 g fat (7 g saturated fat), 60 mg cholesterol, 339 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.