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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (110g)|
|Recipe Makes: 16|
|Calories from Fat: 174 (64%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 173.5mg||53 %|
|Sodium 410.7mg||14 %|
|Potassium 174.1mg||5 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 12.2g|
|Protein 10.9g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 270
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