Mexican Cheesecake

Name: Mexican Cheesecake
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

8 ingredients

5 steps

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
3

. 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.
4

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5

Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.