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Mexican Cheesecake

Total Time

Prep: 20 min. Bake: 30 min. + chilling

Makes

24 servings

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
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Ingredients

  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1-1/4 cups reduced-fat sour cream, divided
  • 1 envelope taco seasoning
  • 3 large eggs, lightly beaten
  • 1-1/2 cups shredded sharp cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 cup chunky salsa, drained
  • Tortilla chips or fresh vegetables

Directions

  1. 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.
  2. 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.
  3. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  4. Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.

Nutrition Facts

1 slice: 107 calories, 8g fat (5g saturated fat), 52mg cholesterol, 338mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 5g protein.

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