Southwestern Salsa Cheesecake Recipes
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.
SOUTHWESTERN CHEESECAKE
This savory cheesecake has a tortilla chip crust, is flavored with chilies and a colby cheese blend and is topped with colorful vegetables.
Provided by My Food and Family
Categories Meal Recipes
Time 5h
Yield Makes 50 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crushed chips and butter; press firmly onto bottom of pan. Bake 15 minutes; set aside.
- Beat cream cheese and eggs in large bowl with electric mixer on medium speed until well blended. Add shredded cheese and chilies; mix well. Pour over crust.
- Bake 30 minutes or until center is almost set. Spread sour cream over cheesecake. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with remaining ingredients just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 70, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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.
Nutrition Facts :
SOUTHWESTERN CHEESECAKE
This is great appetizer cheesecake. Feeds a bunch. Serve it with tortilla chips and celery sticks. Cook time includes chill time.
Provided by pines506
Categories Mexican
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- Stir together chips and margarine and press into a 9-inch springform pan.
- Bake for 15 minutes.
- Beatg cream cheese and eggs in large bowl at medium speed until well blended.
- Stir in the co-jack cheese and the chilis and pour over crust.
- Bake for 30 minutes.
- Cool completely.
- Spread sour cream over cheese cake and sprinkle on toppings.
- Chill 1-2 hours.
- Remove from cake pan after chilling.
- Let sit out to"soften" a little or you'll break your tortilla chips!
- before serving.
- Serve on platter surrounded by tortilla chips and celery sticks.
SOUTHWESTERN SALSA CREAMED CORN
This recipe takes just a few ingredients to transform frozen corn into a dish with South-of-the-border flavors.
Provided by thedailygourmet
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Heat a skillet over medium-high heat. Add corn, salsa, and crema con sal. Cook until heated through, 3 to 4 minutes. Remove from heat.
- Sprinkle with cheese, cilantro, and black pepper. Serve immediately.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 18.4 g, Cholesterol 18.9 mg, Fat 5.8 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 3.4 g, Sodium 108.4 mg, Sugar 3.3 g
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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