Southwestern Cheesecake Recipe
Traddtional cheesecake, on Festival Days, always do it for whole family! They all love it!
Yield
16 servingsPrep
15 minCook
65 minReady
80 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
cream cheese
|
|
| 2 | cups |
cheddar cheese
shredded |
|
| 2 | cups |
sour cream
divided |
|
| 1 ½ | x |
taco seasoning mix
packets |
*
|
| 3 | large |
eggs
at room temperature |
|
| 4 | ounces |
green chili peppers
drained |
|
| ⅔ | cup |
salsa
|
|
| 1 | x |
tortilla chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cream cheese
|
|
| 473 | ml |
cheddar cheese
shredded |
|
| 473 | ml |
sour cream
divided |
|
| 1.5 | x |
taco seasoning mix
packets |
*
|
| 3 | large |
eggs
at room temperature |
|
| 115.6 | ml/g |
green chili peppers
drained |
|
| 158 | ml |
salsa
|
|
| 1 | x |
tortilla chips
|
*
|
Directions
Combine cream cheese and cheddar.
Beat until fluffy.
Stir in 1 cup of sour cream and the taco seasoning.
Beat in eggs, one at a time.
Fold in chilies.
Pour into 9-inch springform pan.
Bake at 350℉ (180℃) for 35 to 40 minutes or until center is just firm.
Remove from oven; cool 10 minutes.
Spoon remaining sour cream over top; return to oven for 5 minutes.
Cool completely on wire rack.
Refrigerate, covered, overnight.
Remove from pan; place on serving plate.
Top with salsa.
Serve with tortilla chips.
