Mexican Cheese Cake Food

MEXICAN CHEESECAKE

Steps:

• In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies. , Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.

MEXICAN CHEESE CAKE

Steps:

• Stir cream cheese, sour cream, creamy salad dressing, and taco seasoning together in a bowl until smooth; spread into a flat square or round dish. Spread salsa over cream cheese mixture layer; sprinkle with Cheddar cheese, tomato, green bell pepper, and green onions. Chill until flavors blend, at least 1 1/2 hours.

SOPAPILLA CHEESECAKE DESSERT

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
• Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

SALSA CHEESECAKE

Steps:

• In a small bowl, beat cream cheese and Monterey Jack cheese until light and fluffy. Beat in 1 cup sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in the salsa and chilies. , Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set., Remove from the oven; immediately spread with remaining sour cream. Cool on wire rack for 10 minutes. Carefully run a knife around edge of 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.

SOPAPILLA CHEESECAKE PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
• Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

MEXICAN CHEESECAKE

Steps:

• Move oven rack to lowest position. Heat oven to 400°F. Lightly grease springform pan, 9x3 inches.
• Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.
• Reduce oven temperature to 350°F . Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in Cheddar cheese and chiles. Pour over crust.
• Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.

MEXICAN CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Mix cream cheese, eggs, 1 cup of sugar (reserve 1/2 cups of sugar for the topping).
• Roll out 1 can of crescent rolls and places on bottom of buttered 13 x 9 glass cake pan.
• Pour mixture on top of crescent rolls.
• Roll out other can of crescent rolls and place on top of mixture. (If seams come undone while rolling out. pinch together).
• Mix 1/2 cup of sugar and 4 tsp of cinnamon in different bowl.
• Spread softened butter on top of crescent rolls.
• Sprinkle sugar and cinnamon mixture on top of butter.
• Place in oven for 30-40 minutes depending on your oven.

MEXICAN HOT CHOCOLATE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the chocolate cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
• Mix the flour, granulated sugar, cocoa, chipotle powder, baking powder, cinnamon, baking soda and salt together in a large bowl until blended. Add the oil, milk, vanilla and eggs and beat with an electric mixer until thoroughly blended, about 2 minutes.
• Divide the batter evenly between the prepared cake pans and bake until a wooden pick inserted into the center of the cakes comes out clean, 20 to 22 minutes. Cool on a rack 10 minutes, then invert the pans to remove the cakes and cool completely.
• For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer until thoroughly combined and smooth. Add the confectioners' sugar 1 cup at a time, beating well after each addition. Add the vanilla and continue to beat until the frosting is very smooth, about 2 minutes.
• Spoon 2 cups of the frosting onto the top of one cake layer and smooth evenly with an offset spatula. Top with the second layer. Spoon just enough frosting on top to make a thin but even coating of frosting on top and all along the sides of the cake; it is okay if this frosting gets messy and full of crumbs. Freeze the cake until the frosting is firm, about 10 minutes.
• Spoon the remaining frosting onto the cake and smooth evenly over the entire cake with the offset spatula. Dust lightly with cocoa powder and serve.

MEXICAN CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 350 degrees. Wrap outside bottom and side of 8 or 9 inch springform pan with heavy duty foil. (to prevent leaks) Spray inside of pan with cooking spray. Grind and mix wafers with 3/4 tsp cinnamon (I use a food processor or blender) mix in melted butter; press into bottom of pan. Note: If making Mini's put small amout of crust mix in each muffin liner and tamp down. Bake crust 8 to 10 minutes or until set. (For Mini's just a few minutes) Reduce oven temperature to 300 degrees. Cool crust 10 minutes before filling.
• In 2 quart saucepan, melt chocolate chips and cream over medium - low heat; stir until smooth. In large bowl, beat cream cheese, sugar, pepper, 1/2 tsp cinnamon and vanilla with mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour over crust. Bake at 350 degrees for 1 hour or until edge of cheesecake is set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open oven door 4 inches. Leave cheesecake in oven 30 minutes. After removing cake from oven run a metal spatula around the edge of pan. Cool on rack for 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan again; remove side of pan. Top with whipped cream and sprinkle remaining 1/2 tsp cinnamon if desired. You can also put some chocolate shavings on top to fancy it up. Store in refridgerator. Note: Mini's take about 12 min to cook.

MEXICAN CHEESECAKE (SAVOURY)

Steps:

• Oven dry the tortillas at 200F directly on an oven rack for 45 minutes, until very crackly crisp.
• When the tortillas are cool, grind very fine in a food processor.
• Place in an airtight bag until ready to use.
• May be done several days ahead.
• Preheat oven to 350 degrees.
• Brush the inside of a 9-inch springform pan with melted butter and carefully coat with tortilla crumbs.
• Tap out excess and reserve for topping.
• In the bowl of an electric mixer or food processor, beat together the cheeses, sour cream, garlic, jalapenos, salsa, tomato paste, salt, pepper and eggs.
• Beat until smooth.
• Fold in the cilantro and beaten egg whites.
• Pour into prepared pan and sprinkle top evenly with remaining tortilla crumbs.
• Wrap bottom of pan in heavy aluminum foil to prevent leaking.
• Place pan inside a larger pan and pour in enough hot water to come up 1 inch.
• Bake for 70 minutes.
• Test center with a knife, which should come out clean.
• Cool in oven with door ajar.
• Remove sides from pan, but leave cake on the pan bottom.
• Place on platter.
• Surround with watercress.
• Place a bouquet of watercress on center of the cake.
• Garnish with crescents of avocado.
• Cut into wedges and serve with tomato salsa on the side.
• The cheesecake is best not refrigerated, so ideally, it should come out of the oven about 2 hours before serving time.

CHURRO CHEESECAKE RECIPE BY TASTY

Steps:

• In a saucepan combine water, butter and salt, bring to boil. Add the flour and mix well.
• Cook for a few minutes while stirring and remove from heat.
• Add the eggs one by one, beating well between each addition.
• Transfer the dough to a bag with a nozzle and pipe a large spiral on the base of a springform pan.
• Freeze the base until it is firm.
• Preheat a large pot of oil to 350˚F (175˚C). Make sure the pot is wide enough for the entire churro base to fit!
• Fry the churro base until it is golden brown on both sides.
• Transfer it to a plate and sprinkle with sugar and cinnamon to taste. Place the churro base in the springform pan and reserve.
• For the filling, in a bowl, beat the cream cheese, condensed milk, vanilla and hydrated gelatin until smooth. Then fold in the whipped cream.
• Pour the mixture on the churro base and refrigerate for 4 hours or until it is firm. Sprinkle with sugar and cinnamon to taste.
• Enjoy!

TEX MEX CHEESE CAKE

Steps:

• Butter spring form pan, coat with tortilla crumbs--set aside.
• Beat cream cheese, ricotta and jack cheese adding seasoning mix and adobo sauce beating in with electric mixer or in a food processor.
• Add eggs one at a time beating well after each addition.
• Separate batter in half--add salsa to one half and chipotles and scallions to the other half.
• Layer in spring pan.
• Bake at 325°F for 45 minutes.
• Spread sour cream sprinkle shredded cheese and bake 10 minutes.
• Cool in pan.
• Cover and wrap in plastic.
• Refrigerate 8 hours or overnight.
• Slide knife around edge of pan and remove to serve. Place on platter and garnish with toppings.
• Scoop with tortilla chips.

MEXICAN CHEESECAKE

Steps:

• Preheat oven to 350. Grease a 9 X 13 Pyrex dish, let cream cheese soften and melt the butter. Spread one can of croissants on bottom of a greased Pyrex dish. Using a hand mixer combine softened cream cheese with the vanilla and 1 cup of the sugar. Spread the mixture on top of the rolls. Lay the second can of rolls on top of the cheese mixture. Combine remaining 1/2 cup sugar with cinnamon and sprinkle on top. Pour melted butter over all and bake in 350 oven for 30 minutes.

CHEESY MEXICAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
• Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
• Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.