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Salsa Cheesecake Recipe

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This recipe for Salsa Cheesecake is from The Mineo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Packages of Cream Cheese (8 oz. each)
2 cups shredded Monterey Jack cheese
2 cups sour cream, divided
3 eggs lightly beaten
1 cup Salsa
1 Can chopped green chiles, drained
Guacamole
1 medium tomato
Tortilla chips or assorted crackers
Directions:
Directions:
In a small bowl, beat cream cheese and monterey jack cheese until light and fluffy.
Beat in 1 cup sour cream just until combined.
Stir in salsa and chiles
Pout into greased 9-in spring-form pan. Place pan on a baking sheet. Bake at 350º for 40-45 minutes or until center is almost set.
Remove from the oven, immediately spread with remaining sour cream. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen, cool 1 hour longer. Refrigerate for at least 5 hours or overnight.
To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers.
Refrigerate leftovers.
Personal Notes:
Personal Notes:
We personally like a jalapeno chopped up and sprinkled on top to add a little extra zing.

 

 

 

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