MEXICAN CHEESECAKE
I got this recipe from a lady I work with. We were having a Mexican potluck at work. When she told us she was bring Mexican cheesecake, we all kinda looked at her funny. After we got done eating the cheesecake, we asked for for the directions on how to make it. I took it home and made it that night for a family get together we have every weekend. It was very easy to make. It sat in my house overnight before I took it out to my grandma's house. Not sure how I kept my boyfriend out of it. It smelled so good. It went so fast. My mom and grandma told me from now on this is what I'm to bring every weekend. I hope y'all enjoy the recipe.
Provided by Jessica Williams
Categories Cheesecake
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
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 CHEESECAKE
People will rave over this super-easy cheesecake appetizer. I've made this recipe several times at parties, and people were so surprised it was low fat. Make it a day ahead for convenience, adding salsa just before serving. -Sandy Burkett, Galena, Ohio
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 24 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 107 calories, Fat 8g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
SOPAPILLA CHEESECAKE BARS
Sopapillas -- puffy New Mexican pastries coated in cinnamon sugar and drizzled with honey -- were the inspiration for these bars of creamy cheesecake filling sandwiched between two layers of pastry.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 12 bars
Number Of Ingredients 7
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- Unroll one can of dough and lay it in the bottom of a 9-by-13-inch glass baking dish. Use your fingers to press the dough into the bottom of the dish as evenly as you can, pinching the perforations to seal as needed.
- Beat together the cream cheese, vanilla, egg and 1 cup of the sugar in a medium bowl with an electric hand mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Use a rubber spatula to spread the cream cheese mixture over the dough. Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough as needed to cover the cream cheese and use your fingers to pinch the perforations to seal. Do not worry if the dough is not perfectly even; that will happen as it bakes. Pour the butter on top of the dough and use a spoon to spread it out evenly. Stir together the remaining 1/3 cup sugar and the cinnamon in a small bowl and sprinkle all over the top of the dough.
- Bake until the dough is baked through and the cinnamon sugar has formed a crust on top of the dough, about 30 minutes. Cool for 15 minutes before cutting into 12 pieces. The bars can also be cooled completely before cutting and serving.
SOPAPILLA CHEESECAKE PIE
I make this to take to pot luck dinners and get rave reviews! Easy to make, smells great while cooking and tastes wonderful!
Provided by CandelB
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 50.8 g, Cholesterol 61.4 mg, Fat 28.7 g, Fiber 0.1 g, Protein 5.6 g, SaturatedFat 15.1 g, Sodium 458.7 mg, Sugar 37.7 g
MEXICAN CHEESE CAKE
This is a yummy mexican dip for parties. Serve with tortilla chips.
Provided by Susan Noens
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 1h45m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 268 calories, Carbohydrate 10.8 g, Cholesterol 60 mg, Fat 22 g, Fiber 1.7 g, Protein 7.8 g, SaturatedFat 13.1 g, Sodium 688 mg, Sugar 4 g
MEXICAN CHEESECAKE
Just looking at this pretty, flavor-packed savory cheesecake makes us want to shout Olé!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 9h20m
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 195, Carbohydrate 5 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 260 mg
MEXICAN CHOCOLATE CHEESECAKE
Planning a Mexican menu? Complete the meal with this heavenly cheesecake-the cinnamon and chili powder add authentic flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h40m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
- Meanwhile, in 2-quart saucepan, melt chocolate chips and whipping cream over medium-low heat; stir until smooth. Remove from heat. In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon and the vanilla with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour filling over crust.
- Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon. Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.
Nutrition Facts : Calories 450, Carbohydrate 32 g, Cholesterol 120 mg, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 23 g, TransFat 1 1/2 g
MEXICAN CHEESECAKE (SAVOURY)
This is a savoury cheesecake best served as an appetizer or a main course, accompanied by a lovely, leafy salad.
Provided by evelynathens
Categories One Dish Meal
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 521.2, Fat 42.9, SaturatedFat 26.5, Cholesterol 230.3, Sodium 1062.9, Carbohydrate 15.9, Fiber 2.1, Sugar 3.5, Protein 20.1
MEXICAN CHOCOLATE CHEESECAKE
My kids love this and we used it to make mini cheesecake bites for a bake sale too. We found the recipe somewhere and tweeked it a little. If you make cheesecake bites in a mini muffin pan you may want to reduce the recipe some as we made 82 with the full recipe.
Provided by toozie
Categories Dessert
Time 1h50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 305.1, Fat 25.1, SaturatedFat 14.4, Cholesterol 97.7, Sodium 173.7, Carbohydrate 18.6, Fiber 1.1, Sugar 16.3, Protein 4.5
More about "mexican cheesecake food"
MEXICAN CHEESECAKE, THE ULTIMATE RECIPE - HORNO MX
From hornomx.com
Reviews 4Servings 10Cuisine MexicanCategory Dessert
- Preheat the oven to 375º F (180º C). Have at hand a glass round cake pan of about 9.44 inches (24 cm) in diameter.
- Put all the ingredients in a blender or mixer. Mix for 1 minute until you get a smooth liquid mixture.
10 BEST MEXICAN CHEESECAKE RECIPES | YUMMLY
From yummly.com
DULCE DE LECHE CHEESECAKE RECIPE - MARCELA …
From foodandwine.com
MEXICAN CHEESECAKE RECIPE MAKES BEST SAVORY …
From thehealthycookingblog.com
15 AUTHENTIC MEXICAN DESSERTS THAT YOU NEED TO TRY
From tasteofhome.com
SOPAPILLA CHEESECAKE BARS RECIPE - PILLSBURY.COM
From pillsbury.com
EASY SOPAPILLA CHEESECAKE RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
SOPAPILLA CHEESECAKE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
MEXICAN CHEESECAKE A FAMILY RECIPE • MAMA LATINA TIPS
From mamalatinatips.com
CHURRO CHEESECAKE • LOVE FROM THE OVEN
From lovefromtheoven.com
MEXICAN CHOCOLATE CHEESECAKE | 12 TOMATOES
From 12tomatoes.com
MEXICAN CHEESECAKE RECIPE - FOOD.COM
From food.com
RECIPE FOR MEXICAN CHEESECAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEXICAN CHEESE CAKE RECIPE - RECIPETIPS.COM
From recipetips.com
SOPILLA CHEESECAKE | CHEESECAKE DESSERTS RECIPES, MEXICAN DESSERT ...
From pinterest.ca
XANGOS (MEXICAN CHEESECAKE CHIMICHANGAS) - PALATABLE PASTIME
From palatablepastime.com
10 BEST MEXICAN CHEESECAKE RECIPES | YUMMLY
From yummly.com
RICH AND CREAMY VANILLA MEXICAN CHEESECAKE RECIPE WITH LECHERA
From cheesecakesworld.com
MEXICAN CHEESECAKE | JUST A PINCH RECIPES | EASY CHEESECAKE …
From pinterest.com
MEXICAN CHEESECAKE | A ZESTY BITE
From azestybite.com
YUMMY MEXICAN CHEESECAKE APPETIZER - BIGOVEN.COM
From bigoven.com
50 BEST MEXICAN DESSERTS AND THEIR RECIPES
From mexicancandy.org
MEXICAN BROWNIE BOTTOM CHEESECAKE - EASY RECIPES FOR FAMILY …
From seededatthetable.com
MEXICAN CHEESECAKE - THAT'S WHAT BOB'S COOKING
From thatswhatbobscooking.com
LINDSEY'S KITCHEN: MEXICAN CHEESECAKE | BEST CHEESECAKE, MEXICAN …
From pinterest.com
8 BEST MEXICAN CHEESECAKE RECIPES IDEAS - FOOD NEWS
From foodnewsnews.com
DULCE DE LECHE CHEESECAKE - PATI JINICH
From patijinich.com
MEXICAN CHEESECAKE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE MEXICAN CHEESECAKE RECIPES ALL YOU NEED IS …
From stevehacks.com
THOMASINA MIERS’ RECIPE FOR BAKED MEXICAN CHEESECAKE WITH …
From theguardian.com
SOPAPILLA MEXICAN CHEESECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
MEXICAN CHEESECAKE RECIPE - RECIPES.NET
From recipes.net
10 BEST MEXICAN CHEESECAKE RECIPES | YUMMLY
From yummly.co.uk
OUR 20 BEST CHEESECAKE RECIPES OF ALL TIME | ALLRECIPES
From allrecipes.com
10 BEST MEXICAN CHEESECAKE RECIPES - FOOD NEWS
From foodnewsnews.com
MEXICAN CHOCOLATE CHEESECAKE - SWEET LIFE
From sweetlifebake.com
MEXICAN CHEESECAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHILE CHEESE CAKE, A MEXICAN CHEESECAKE RECIPE - COOKING ON …
From highlandsranchfoodie.com
MEXICAN CHICKEN CHEESECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love