SALSA CHEESECAKE
After receiving this recipe from a friend several years ago, I made it for our family Christmas party. It's now one of our traditional holiday foods. It's a tasty spin on taco dip. -Glory Windham, Grand Cane, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 20-24 slices.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 156 calories, Fat 13g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 190mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
SOUTHWESTERN CHEESECAKE
This savory cheesecake has a tortilla chip crust, is flavored with chilies and a colby cheese blend and is topped with colorful vegetables.
Provided by My Food and Family
Categories Meal Recipes
Time 5h
Yield Makes 50 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crushed chips and butter; press firmly onto bottom of pan. Bake 15 minutes; set aside.
- Beat cream cheese and eggs in large bowl with electric mixer on medium speed until well blended. Add shredded cheese and chilies; mix well. Pour over crust.
- Bake 30 minutes or until center is almost set. Spread sour cream over cheesecake. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with remaining ingredients just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 70, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
SOUTHWEST SALSA
This is a very colorful dish. Can be eaten as a cold soup or more traditionally with chips. Friends, family and co-workers request this all the time. Came from my friend April T.
Provided by lcreece
Categories Black Beans
Time 15m
Yield 16-24 cups, 20 serving(s)
Number Of Ingredients 11
Steps:
- Mix ingredients in large bowl. cover & chill 1-2 hours.
SOUTHWEST CHEESECAKE
I often serve this recipe as an appetizer before a Mexican dinner. It is great if you have a diabetic in the family.-Lori Walton, Stuttgart, Arkansas
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 20-24 appetizer servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cheeses until fluffy. Stir in 1 cup sour cream and taco seasoning. Add eggs; beat on low speed just until combined. Fold in chilies. Pour into a greased 9-in. springform pan. Place on a baking sheet., Bake at 350° for 35-40 minutes or until center is almost set. Remove from oven; let stand for 10 minutes (leave oven on). Spoon remaining sour cream over top of filling. Bake 5 minutes loner. Cool completely on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Place on serving plate. Top with salsa. Serve with tortilla chips. Refrigerate leftovers.
Nutrition Facts :
SOUTHWESTERN CHEESECAKE
This is great appetizer cheesecake. Feeds a bunch. Serve it with tortilla chips and celery sticks. Cook time includes chill time.
Provided by pines506
Categories Mexican
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- Stir together chips and margarine and press into a 9-inch springform pan.
- Bake for 15 minutes.
- Beatg cream cheese and eggs in large bowl at medium speed until well blended.
- Stir in the co-jack cheese and the chilis and pour over crust.
- Bake for 30 minutes.
- Cool completely.
- Spread sour cream over cheese cake and sprinkle on toppings.
- Chill 1-2 hours.
- Remove from cake pan after chilling.
- Let sit out to"soften" a little or you'll break your tortilla chips!
- before serving.
- Serve on platter surrounded by tortilla chips and celery sticks.
SASSY SOUTHWEST CHEESECAKE
Make and share this Sassy Southwest Cheesecake recipe from Food.com.
Provided by Boo Chef in West Te
Categories Tex Mex
Time 1h5m
Yield 25 appetizers, 25 serving(s)
Number Of Ingredients 12
Steps:
- Combine crushed tortilla chips and 1/4 cup softened butter, and press into bottom of a lightly greased 9-inch springform pan.
- Bake at 350° for 12 minutes. Cool in pan on a wire rack.
- Beat cream cheese, shredded cheese, and salt at medium speed with an electric mixer 3 minutes or until fluffy. Add 1 container sour cream, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in salsa and chiles. Pour over prepared crust.
- Bake at 350° for 40 minutes or until center is almost set. Remove pan from oven; let stand 10 minutes on a wire rack. Gently run a knife around edge of pan to loosen sides. Remove sides of pan; let cheesecake cool completely.
- Stir together remaining 2 containers sour cream until smooth; spread evenly over top of cooled cheesecake. Cover and chill at least 3 hours or up to 1 day. Spread evenly with guacamole; sprinkle with diced tomatoes before serving. Serve with tortilla chips.
SWEET CORN TAMALE CAKES THE CHEESECAKE FACTORY
I am so glad everyone loves these as much as I do! I have made a few changes to clarify how to prepare them to look like the cheesecake factory, but as everyone has found out, being pretty doesn't effect the taste! Thank you again everyone!! I know this seems like a really hard recipe but it really isnt, alot of the ingriedients are used more than once. I usually make it by hand without a blender, and I consider it a just cause, a blender would make it even more of a snap! This is a copycat of The Cheesecake factory appetizer which is heavenly! I put 4 servings, its enough calories to feed 8 but really only enough to share greedily with 2. LOL
Provided by Sumisan
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 34
Steps:
- Prepare salsa verde by combining all prepared ingredients. Chill.
- Prepare tomato salsa by combining all prepared ingredients. Chill.
- Prepare southwestern sauce by combining all ingredients. Chill.
- Preheat oven to 400°F.
- Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
- Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
- Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
- Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
- Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.
SOUTHWEST COWBOY CHEESECAKE
Make and share this Southwest Cowboy Cheesecake recipe from Food.com.
Provided by Mr. Bill in TN
Categories Cheese
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325F.
- Combine the crushed chips and butter and press into a 9" springform pan.
- Bake 15 minutes.
- Set aside to cool.
- In large mixing bowl, whip cream cheese until fluffy.
- Beat in the salt and eggs, one at a time until smooth.
- Fold in the shredded cheese and green chilies.
- Pour into the prepared crust and bake for 30 minutes.
- Combine the sour cream and taco seasoning and pour over the hot cheesecake.
- Cool to room temperature and then refrigerate overnight.
- Just before serving, garnish decoratively with the diced and chopped vegetables.
- A spiral pattern works nicely.
- Serve with accompanying salsa.
Nutrition Facts : Calories 304.3, Fat 27.9, SaturatedFat 17, Cholesterol 112.7, Sodium 370.9, Carbohydrate 5, Fiber 0.8, Sugar 1.5, Protein 9.8
SOUTHWESTERN SALSA CHEESECAKE
Make and share this Southwestern Salsa Cheesecake recipe from Food.com.
Provided by Sherrybeth
Categories Spreads
Time 1h25m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Mix crushed tortilla chips in with butter. Press into a 9" springform pan.
- Combine cream cheese, sour cream, and eggs in bowl.
- Beat until smooth.
- Stir in cheddar cheese, onions, garlic, and pepper.
- Pour cheese mixture into springform pan.
- Bake at 350 degrees for about 30 minutes or until set.
- Cool cheesecake on wire rack. Cool completely.
- Refrigerate until serving time.
- Top cheesecake with salsa and cut into wedges.
- Serve with tortilla chips.
Nutrition Facts : Calories 382.9, Fat 36, SaturatedFat 22.4, Cholesterol 133.8, Sodium 564.7, Carbohydrate 6, Fiber 0.8, Sugar 1.7, Protein 10.6
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