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
Reviews
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.
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!!
This cheesecake was a major disappointment. The crust was soggy and the filling bland.
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.
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!!
So unusual and delicious. Addictive too.
Excellent. I made half of the recipe and baked in a pie plate. Turned out wonderfully. Receives rave reviews.
No comment left
A super easy recipe ...my family thought "cheesecake" was just for dessert until now!!!
I haven't made this yet but want to. Is it possible to use no fat cream cheese and no fat sour cream?