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Category: Cheese
Prep Time: Cook Time: Total Time:
2 (8 oz) pkgs cream cheese
2 cups shredded Monterey Jack cheese or Colby-Monterey Jack cheese blend
1 (8 oz) carton sour cream
3 eggs
1 cup bottled mild or hot-style salsa
1 (4 oz) can diced green chili peppers, drained
1 (8 oz) carton sour cream
1 (6 oz) container frozen guacamole dip, thawed
1 medium tomato, seeded, peeled and chopped
Snipped fresh cilantro or parsley
Tortilla chips, large corn chips, Melba toast, or assorted crackers
For filling: Let cream cheese stand at room temperature for 30 minutes to soften. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the Monterey Jack cheese and sour cream; beat until combined. Add the eggs all at once, beating on low speed until mixture is just combined. Stir in salsa and chili peppers. Pour filling into a 9 inch springform pan. Place pan in a shallow baking pan.
Bake the cheesecake in a 350 for 35 to 40 minutes or until center of cheesecake appears nearly set when shaken. Place pan on a wire rack. Dollop remaining carton of sour cream over top of hot cheesecake; let stand about 1 minute to soften, and then carefully spread over top.
Cool cheesecake thoroughly. Cover and refrigerate cheesecake for 4 to 24 hours before serving. To serve, remove the sides of the pan. Dollop the top outside edge of the cheesecake with avocado dip. If you like, stir additional avocado into the dip. Sprinkle cheesecake with chopped tomato. Garnish with cilantro, if you like. Serve with tortilla chips, Melba toast or crackers. Makes 20 servings.
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SALSA CHEESECAKE
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Category: Cheese
Prep Time: Cook Time: Total Time:
2 (8 oz) pkgs cream cheese
2 cups shredded Monterey Jack cheese or Colby-Monterey Jack cheese blend
1 (8 oz) carton sour cream
3 eggs
1 cup bottled mild or hot-style salsa
1 (4 oz) can diced green chili peppers, drained
1 (8 oz) carton sour cream
1 (6 oz) container frozen guacamole dip, thawed
1 medium tomato, seeded, peeled and chopped
Snipped fresh cilantro or parsley
Tortilla chips, large corn chips, Melba toast, or assorted crackers
For filling: Let cream cheese stand at room temperature for 30 minutes to soften. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the Monterey Jack cheese and sour cream; beat until combined. Add the eggs all at once, beating on low speed until mixture is just combined. Stir in salsa and chili peppers. Pour filling into a 9 inch springform pan. Place pan in a shallow baking pan.
Bake the cheesecake in a 350 for 35 to 40 minutes or until center of cheesecake appears nearly set when shaken. Place pan on a wire rack. Dollop remaining carton of sour cream over top of hot cheesecake; let stand about 1 minute to soften, and then carefully spread over top.
Cool cheesecake thoroughly. Cover and refrigerate cheesecake for 4 to 24 hours before serving. To serve, remove the sides of the pan. Dollop the top outside edge of the cheesecake with avocado dip. If you like, stir additional avocado into the dip. Sprinkle cheesecake with chopped tomato. Garnish with cilantro, if you like. Serve with tortilla chips, Melba toast or crackers. Makes 20 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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