SAVORY CHEESECAKES
These tiny cheesecakes--really cheeseballs in disguise--are a genius addition to the apps spread at your next group dinner.
Provided by Food Network Kitchen
Categories appetizer
Time 4h40m
Yield 4 savory cheesecakes (10 to 12 servings)
Number Of Ingredients 38
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
- Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
- Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
- For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
- For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
- For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
- For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.
SALSA CHEESECAKE
After receiving this recipe from a friend several years ago, I made it for our family Christmas party. It's now one of our traditional holiday foods. It's a tasty spin on taco dip. -Glory Windham, Grand Cane, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 20-24 slices.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese and Monterey Jack cheese until light and fluffy. Beat in 1 cup sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in the salsa and chilies. , Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set., Remove from the oven; immediately spread with remaining sour cream. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 5 hours or overnight., To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers.
Nutrition Facts : Calories 156 calories, Fat 13g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 190mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
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.
SALSA CHEESECAKE
Make and share this Salsa Cheesecake recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Beat the cream cheese with the eggs until blended.
- Mix in the salsa.
- Spray a 9 inch springform pan with cooking spray.
- Pour the cheese/egg/salsa mixture into the pan and bake for 45 minutes.
- Remove from the oven, and cool for ten minutes.
- Loosen sides of pan, and cool to room temperature.
- Remove the sides and chill until just before serving.
- Spread the top of cheesecake with sour cream and sprinkle with red pepper, green onion and cheddar cheese.
- Cut in wedges to serve.
Nutrition Facts : Calories 271.8, Fat 25.6, SaturatedFat 15.7, Cholesterol 126.5, Sodium 287.2, Carbohydrate 3.6, Fiber 0.4, Sugar 1, Protein 7.8
GREEN CHILE CHEESECAKE WITH PAPAYA SALSA WILSON
Provided by Sondra Wilson
Categories Appetizer Bake Vegetarian Cheddar Cream Cheese Papaya Cornmeal Hot Pepper Sour Cream Cilantro Monterey Jack Gourmet Washington
Number Of Ingredients 22
Steps:
- Preheat oven to 325°F.
- Make crust:
- Melt butter and in a bowl stir together with cornmeal and water. Press mixture onto bottom of a 10-inch springform pan.
- Make filling:
- Roast and peel chiles and cut off tops. Discard seeds and ribs and finely chop chiles. In a food processor blend sour cream and eggs. Add cream cheese and butter and blend until smooth. Transfer mixture to a bowl and stir in chiles, cheeses, dill, cilantro, and salt to taste. Pour filling over crust and bake in middle of oven 45 minutes, or until center is just set. Cool cheesecake completely in pan on a rack.
- Make salsa:
- Peel and seed papaya and coarsely chop (you will have about 1 cup). Mince garlic. In a bowl stir together papaya, garlic, onion, bell pepper, cilantro, vinegar, and salt and pepper to taste.
- Serve cheesecake with salsa.
SOUTHWESTERN SALSA CHEESECAKE
Make and share this Southwestern Salsa Cheesecake recipe from Food.com.
Provided by Sherrybeth
Categories Spreads
Time 1h25m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Mix crushed tortilla chips in with butter. Press into a 9" springform pan.
- Combine cream cheese, sour cream, and eggs in bowl.
- Beat until smooth.
- Stir in cheddar cheese, onions, garlic, and pepper.
- Pour cheese mixture into springform pan.
- Bake at 350 degrees for about 30 minutes or until set.
- Cool cheesecake on wire rack. Cool completely.
- Refrigerate until serving time.
- Top cheesecake with salsa and cut into wedges.
- Serve with tortilla chips.
Nutrition Facts : Calories 382.9, Fat 36, SaturatedFat 22.4, Cholesterol 133.8, Sodium 564.7, Carbohydrate 6, Fiber 0.8, Sugar 1.7, Protein 10.6
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- Coat a 7-inch springform pan with cooking spray; sprinkle breadcrumbs over bottom of pan. Wrap bottom and sides of prepared pan with foil.
- Beat cream cheeses with a mixer at medium speed until smooth. Add salsa and next 4 ingredients (through chiles); beat just until blended. Add egg and egg white; beat just until blended (do not overbeat). Stir in Mexican blend cheese. Pour cheese mixture into prepared pan.
- Place a 10-ounce custard cup or ramekin, upside down, in a round 5-quart electric slow cooker. Place springform pan on top of custard cup. Carefully pour 4 cups hot water into slow cooker, being careful not to get water into cheese mixture. Place several layers of paper towels over top of slow cooker. Cover and cook on HIGH for 1 hour and 45 minutes or until cheesecake is set.
- Turn slow cooker off. Uncover; discard paper towels (do not remove pan from crockery insert). Carefully run a knife around edge of cheesecake. Remove crockery insert from slow cooker. Let cheesecake stand, uncovered, in crockery insert 30 minutes.
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