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
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 24 servings.
Number Of Ingredients 8
Steps:
- 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 : Calories 107 calories, Fat 8g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
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Manoj kumar Das
[email protected]Yum!
Jamil Hossain
[email protected]This cheesecake is easy to make and always a crowd-pleaser. I love the creamy filling and the crunchy crust.
Faruq Adewole
[email protected]This cheesecake was delicious! The only thing I would change is to use a bit less sugar in the filling. Otherwise, it was perfect.
Amisha Ram
[email protected]I've never been a fan of cheesecake, but this recipe changed my mind. The cream cheese and goat cheese filling was so light and fluffy, and the graham cracker crust was the perfect complement. I will definitely be making this again.
Metali Aktar
[email protected]This Mexican cheesecake was a hit at my Cinco de Mayo party! The combination of flavors was perfect, and the texture was creamy and smooth. I will definitely be making this again.