salsa cheesecake
(1 rating)
This recipe was prepared by Vicki Pollitt at our December, 2012, meeting. This makes one large or 2 small springform cheesecakes. Half the recipe to make one small springform pan.
(1 rating)
yield
20 -24
cook time
45 Min
Ingredients For salsa cheesecake
-
2 pkg8 ou each, cream cheese, softened
-
2 c(8 ou) shredded monterey jack cheese
-
2 can(16 ou) sour cream, divided
-
3eggs, lightly beaten
-
1 csalsa
-
1 can(4 ou) chopped green chiles, drained
How To Make salsa cheesecake
-
1•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. Yield: 20-24 slices.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT