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Southwest Cheesecake

Name: Southwest Cheesecake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 20-24 appetizer servings.
Cuisine: North America, Mexican
Ingredients: 2 packages (8 ounces each) cream cheese, softened; 2 cups shredded cheddar cheese; 2 cups sour cream; 1-1/2 envelopes taco seasoning; 3 large eggs, lightly beaten; 1 can (4 ounces) chopped green chilies, drained; 2/3 cup salsa; Tortilla chips

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 35 min. + chilling

Makes

20-24 appetizer servings

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

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Ingredients

2 packages (8 ounces each) cream cheese, softened
2 cups shredded cheddar cheese
2 cups sour cream
1-1/2 envelopes taco seasoning
3 large eggs, lightly beaten
1 can (4 ounces) chopped green chilies, drained
2/3 cup salsa
Tortilla chips

Directions

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.

Southwest Cheesecake

Total Time

Makes

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Ingredients

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