Creamy Salsa Cheesecake Recipe

ingredients

2 packages (8 ounce size) cream cheese
2 cups shredded Jack cheese or Colby Monterey Jack cheese blend
2 cartons (8 ounce size) sour cream
3 eggs
1 cup bottled mild or hot salsa
1 can (4.5 ounce size) diced green chile peppers, drained

Assorted Toppings
chopped tomato
sliced pitted ripe olives
chopped green bell pepper
sliced green onions
snipped fresh cilantro or parsley

directions

Preheat oven to 350 degrees F.

For filling, in a large mixing bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add Jack cheese and 1 carton of the sour cream; beat until combined. Add the eggs all at once, beating on low speed just until mixture is combined.

Pour filling into a 9" springform pan. Place pan in a shallow baking pan. Bake in a preheated oven for 35-40 minutes or until center of cheesecake appears nearly set when shaken.

Place pan on a wire rack. Spoon remaining carton of sour cream onto hot cheesecake. Let stand about 1 minute to soften. Carefully spread over top. Cool cheesecake thoroughly.

Cover and refrigerate for at least 4 hours or up to 24 hours before serving.

To serve, remove the side of the pan. Sprinkle cheesecake with assorted toppings.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Guest Foodie REVIEW:
May 12, 2008

Sounds good and is just me or did I miss where the salsa is added?

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