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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
  • Total Time
    Prep: 20 min. Bake: 35 min. + chilling
  • Makes
    20-24 appetizer servings

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups shredded cheddar cheese
  • 2 cups sour cream
  • 1-1/2 envelopes taco seasoning
  • 3 large eggs, lightly beaten
  • 1 can (4 ounces) chopped green chilies, drained
  • 2/3 cup salsa
  • Tortilla chips

Directions

  • 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.
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