Yummy Mexican Cheesecake Appetizer
This appetizer will WOW your guests--it's sooooo good! Tortilla chips are the perfect complement to this cheesecake. Cut into small slices or dip your chips right into it -- either way, it's tasty! One note -- it's actually more flavorful when prepared a day in advance!"This recipe has a lot of flavor and is very easy. I made it the night before and brought to a pot luck. Everyone loved it. I think it serves best if cut into pieces because it isn't as soft as most dips. But cut it and serve with tortilla chips and it's a go! " - echofc
Yield: 16 Ready in 1 hours, 5 minutes
694 people trying soon
|-- CRUST --|
|1 cupTortilla Chips; finely crushed|
|3 tablespoonButter; melted|
|-- FILLING --|
|2 8-oz packagesLight or Regular Cream Cheese; softened|
|1 packageTaco Seasoning Mix|
|2 cupsCheddar or Mexican Cheeses; shredded|
|1/2 cupThick and Chunky Salsa|
|1 cupSour cream; light or regular|
|-- TOPPING --|
|Green onion; chopped|
|Ripe olives; sliced|
|Tortilla Chips or Crackers|
Yummy Mexican Cheesecake Appetizer Preparation
In small bowl, stir together crushed tortilla chips and butter. Press onto bottom of 9-inch springform pan. Bake at 325 degrees for about 10 minutes. Cool slightly.
In large bowl, combine cream cheese and taco seasoning mix. Beat at medium speed, scraping bowl often, until well mixed, about 1-2 minutes. Add eggs. Continue to beat until smooth. Stir in cheese and salsa. Carefully spoon cream cheese mixture over crust spreading to smooth.
Bake at 325 degrees for 30-35 minutes or until edges are set (center of cheesecake will be slightly soft). Top with sour cream. Cool completely.
Cover; refrigerate until serving time (overnight is ideal). Just before serving, remove sides of springform pan; garnish with green onions, ripe olives and tomatoes.
Serve with tortilla chips. Enjoy!
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