Save on Pinterest

Mexican Cheesecake

People will rave over this super-easy cheesecake appetizer. I've made this recipe several times at parties, and people were so surprised it was low fat. Make it a day ahead for convenience, adding salsa just before serving. —Sandy Burkett, Galena, Ohio
  • Total Time
    Prep: 20 min. Bake: 30 min. + chilling
  • Makes
    24 servings

Ingredients

  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1-1/4 cups reduced-fat sour cream, divided
  • 1 envelope taco seasoning
  • 3 large eggs, lightly beaten
  • 1-1/2 cups shredded sharp cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 cup chunky salsa, drained
  • Tortilla chips or fresh vegetables

Directions

  • In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies.
  • Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set.
  • Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.
Nutrition Facts
1 slice: 107 calories, 8g fat (5g saturated fat), 52mg cholesterol, 338mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Michelle
    Dec 24, 2019

    This was a great recipe. It turns out a nice texture. Basically cheesecake with the chili’s and cheese bits. There is no crust. So ignore the bad review about a “soggy crust”:) and with just 3 eggs isn’t too eggy.

  • harv614
    Jan 11, 2019

    My family loves this savory cheesecake ~ it’s a great change from typical nachos or chips and salsa! I use my homemade taco seasoning to keep the sodium count low and full fat sour cream because I think it needed the extra fat for a creamier texture. Gotta love people who put up terrible reviews without making the recipe ~ kind of hard to have a “soggy crust” on a cheesecake that has no crust! It’s delicious ~ I’m making it again for the Eagles playoff game this weekend!!

  • macgram
    Mar 30, 2018

    This cheesecake was a major disappointment. The crust was soggy and the filling bland.

  • scrambledwithcheese
    May 31, 2016

    This was pretty terrible and I am surprised it has so many glowing reviews. I followed the recipe exactly. This came out dry and crumbly and the flavor wasn't great. I would not make again.

  • ChocolateMudCake
    Dec 27, 2015

    I've made plenty of cheesecakes and this is the first savory one that I have come across. Where ever I take it, it gets rave reviews. Thank you to whom ever shared it. It's a winner in my book!!

  • angmclanc
    Jun 24, 2015

    So unusual and delicious. Addictive too.

  • JanCH
    Apr 10, 2015

    Excellent. I made half of the recipe and baked in a pie plate. Turned out wonderfully. Receives rave reviews.

  • jomurphy
    Jun 17, 2011

    No comment left

  • nannyto15
    May 7, 2011

    A super easy recipe ...my family thought "cheesecake" was just for dessert until now!!!

  • kybriar
    May 6, 2011

    I haven't made this yet but want to. Is it possible to use no fat cream cheese and no fat sour cream?