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

  • 16 ounces cream cheese, softened
  • 2 cups shredded sharp cheddar cheese
  • 2 cups dairy sour cream, divided
  • 1-1/2 packets taco seasoning
  • 3 eggs, room temperature
  • 1 can (4 ounces) green chilies, chopped and drained
  • 2/3 cup salsa
  • Tortilla chips

Directions

Combine cheeses; beat until fluffy. Stir in 1 cup of sour cream and taco seasoning. Beat in eggs, one at a time. Fold in chilies. Pour into 9-in. springform pan. Bake at 350* for 35-40 minutes or until center is just firm. Remove form oven; cool 10 minutes. Spoon remaining sour cream over top of cake; return to oven for 5 minutes. Cool completely on wire rack. Refrigerate, covered, overnight. Remove from pan; place on serving plate. Top with salsa. Serve with tortilla chips. Yield: 50 appetizer servings.
50 servings, 1 slice per serving. Yield: 50 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.

  • 16 ounces cream cheese, softened
  • 2 cups shredded sharp cheddar cheese
  • 2 cups dairy sour cream, divided
  • 1-1/2 packets taco seasoning
  • 3 eggs, room temperature
  • 1 can (4 ounces) green chilies, chopped and drained
  • 2/3 cup salsa
  • Tortilla chips
  1. Combine cheeses; beat until fluffy. Stir in 1 cup of sour cream and taco seasoning. Beat in eggs, one at a time. Fold in chilies. Pour into 9-in. springform pan. Bake at 350* for 35-40 minutes or until center is just firm. Remove form oven; cool 10 minutes. Spoon remaining sour cream over top of cake; return to oven for 5 minutes. Cool completely on wire rack. Refrigerate, covered, overnight. Remove from pan; place on serving plate. Top with salsa. Serve with tortilla chips. Yield: 50 appetizer servings.
  2. 50 servings, 1 slice per serving. Yield: 50 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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