Southwestern Cheese Cake
Yield
1 servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
cream cheese
softened |
|
| 2 | cups |
cheddar cheese
grated |
|
| 1 ½ | packages |
taco seasoning mix
|
*
|
| 3 | large |
eggs
room temp. |
|
| 4 | ounces |
green chili peppers, canned
drained |
|
| ⅔ | cup |
salsa
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cream cheese
softened |
|
| 473 | ml |
cheddar cheese
grated |
|
| 1.5 | packages |
taco seasoning mix
|
*
|
| 3 | large |
eggs
room temp. |
|
| 115.6 | ml/g |
green chili peppers, canned
drained |
|
| 158 | ml |
salsa
|
|
Directions
Combine cheese, beat until fluffy.
Stir in 1 cup sour cream and taco seasoning.
Beat in eggs one at a time. Fold in green chilis.
Pour into a 9 inch springform pan.
Bake at 350℉ (180℃) for 35 to 40 minutes.
Remove and cool on wire rack for 10 minutes.
Spoon the remaining 1 cup of sour cream over top-spread gently.
Return to oven for 5 minutes. Take out of oven and cool on wire rack.
When cool, regrigerate until ready to serve.
To serve remove outer side of pan - top with salsa.
Serve with Toritilla chips.
