Mexican Cheesecake
TOTAL TIME: Prep: 20 min. Bake: 30 min. + chilling
YIELD: 24 servings.
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
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 chiles
-
1 cup chunky salsa, drained
-
Tortilla chips or fresh vegetables
Directions
-
1.
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 chiles.
-
2.
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.
-
3.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
-
4.
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.
© 2024 RDA Enthusiast Brands, LLC