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
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 20-24 appetizer servings.
Number Of Ingredients 8
Steps:
- 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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Gaming Rk yasin ff
gff74@gmail.comThis cheesecake is a must-try for any cheesecake lover! It's creamy, delicious, and has a unique flavor that you won't forget.
Tisha Imel
tisha-i53@aol.comI've made this cheesecake several times and it's always a hit! It's the perfect dessert for any occasion.
Esther Dadzie
d-esther@yahoo.comThis cheesecake was just okay. It wasn't bad, but it wasn't anything special either.
jinkle neelum
n-j@gmail.comI'm not sure what went wrong, but my cheesecake didn't turn out like the picture. It was still tasty, though!
Oluwa Toyin
toluwa@hotmail.frThis cheesecake was a disaster! The crust was burnt and the filling was curdled.
magaji shehu
shehu-magaji@hotmail.comI followed the recipe exactly, but my cheesecake didn't turn out. The filling was too runny and the crust was too hard.
Hamza Jee
jeehamza@gmail.comThis cheesecake was a bit too dense for my liking. I prefer a lighter and fluffier cheesecake.
Lauralee Masuda
lauralee@gmail.comThe cheesecake was good, but the crust was a bit dry. I think I would try a different crust recipe next time.
Christopher Clark
c_christopher@gmail.comThis cheesecake was a bit too sweet for my taste, but overall it was still good. I would recommend using less sugar in the filling next time.
BEAR pubg
bear.pubg@yahoo.comI'm not a big fan of cheesecake, but I really enjoyed this one. The cornbread crust was a nice touch and the filling was very creamy.
Miyah Hammonds
hammonds.m88@yahoo.comThis cheesecake was easy to make and turned out great! I love the combination of the cornbread crust and the creamy cheesecake filling.
Christina Hadchity
christina-hadchity@yahoo.comI was a bit skeptical about the cornbread crust, but it turned out to be amazing! The cheesecake was also perfect - not too sweet and not too tart.
Ujjal Kumar
uk@yahoo.comThis cheesecake was absolutely delicious! The crust was crispy and flavorful, and the filling was smooth and creamy. I highly recommend this recipe.
Brenda Hawkins
b-h59@yahoo.comI made this cheesecake for my family and they couldn't get enough of it. The cornbread crust was a perfect complement to the creamy cheesecake filling.
Md Sahbuddin
md2@yahoo.comThis cheesecake was a hit at my dinner party! Everyone loved the unique flavor combination of the cornbread crust and the creamy cheesecake filling.