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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Mexican Cheesecake Recipe

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This recipe for Mexican Cheesecake is from The Ragsdale 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:  
1 1/2 c. finely crushed tortilla chips
1/4 c. butter melted
2 8oz pkg. cream cheese, softened
2 c. grated Monterey Jack cheese
1 16oz container sour cream, divided
3 eggs (1egg, 2 whites, jumbo)
1 16oz jar medium heat salsa, divided
1 4oz can chopped green chilies
1 6oz container frozen avocado dip, thawed
Directions:
Directions:
In medium bowl combine tortilla chips & butter. Press into bottom of lightly greased 9 inch springform pan. Bake in preheated oven 10min.
In large bowl with electric mixer, beat cream cheese with Jack cheese til light and fluffy. Beat in 1 c. sour cream. Add eggs all at once; beat at low speed only til ingredients are combined. Stir in 1 c. salsa & green chilies. Pour over tortillia crust in springform pan. Place on baking sheet and bake til center is almost set 40 to 45 min. Spread remaining sour cream over top of cheesecake while it is still warm. Cool on wire rack. Cover pan and refrigerate for 3 to 24 hrs. To serve, remove sides from pan. Drain remaining salsa and arrange alternately with dollops of avocado dip around edge of cheesecake. Serve with tortillia chips or corn chips.
Number Of Servings:
Number Of Servings:
20

 

 

 

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