Salsa Cheesecake

Name: Salsa Cheesecake
Ingredients: 16 ounces, weight Cream Cheese (2 8 0z. Packs); 1 cup Salsa, Preferrably Extra Hot; 1 can Chopped Green Chili, (4 Oz. Can), Drained; 2 cups Monterey Jack, Cheddar Jack Or Jalapeno Jack Cheese, Shredded; 2 cups Sour Cream, Divided; 3 whole Eggs, Lightly Beaten; 1 cup Guacamole; 1 whole Medium Tomato, Diced

8 ingredients

18 steps

Ingredients

16 ounces, weight Cream Cheese (2 8 0z. Packs)
1 cup Salsa, Preferrably Extra Hot
1 can Chopped Green Chili, (4 Oz. Can), Drained
2 cups Monterey Jack, Cheddar Jack Or Jalapeno Jack Cheese, Shredded
2 cups Sour Cream, Divided
3 whole Eggs, Lightly Beaten
1 cup Guacamole
1 whole Medium Tomato, Diced

Directions

1

Let cream cheese come to room temperature.
2

Meanwhile, dump the salsa and chilis into a strainer and strain off excess liquid.
3

With electric mixer, beat cream cheese and shredded jack cheese until light and fluffy.
4

Beat in one cup of sour cream.
5

Add eggs and beat on low speed until combined.
6

Mix in salsa and chilis.
7

Pour into a greased 9-inch spring-form pan.
8

Place pan on baking sheet.
9

Bake at 350 degrees for 40-45 minutes.
10

Remove from oven and immediately spread remaining cup of sour cream over top of cake.
11

Cool on a wire rack for 10 minutes.
12

Carefully run knife around edge to loosen.
13

Let cool one hour more.
14

Cover and refrigerate overnight.
15

Remove edges of spring-form pan.
16

Garnish with guacamole and chopped tomato.
17

Serve with tortilla chips.
18

(Draining the salsa helps keep the cake from being too soggy.)