Salsa Cheesecake
Why I Love This Recipe
This first time I made this, everyone was so impressed! It looks so elegant for a party and everyone raves about it and asks me to make it to bring to parties. You can use whatever toppings you would like but I never forget to add my cilantro on top. Easy and Beautiful!
Serve with crackers or tortilla chips or whatever you would like! Enjoy!!!
Ingredients You'll Need
2 packages (8 oz. size) cream cheese
2 cups shredded Jack cheese or Colby Monterey Jack cheese blend
2 cartons (8 oz size) sour cream
3 eggs
1 cup bottled mild or hot salsa
1 can (4.5 oz. size) diced green chile peppers, drained
***Assorted Toppings***
chopped tomato
sliced pitted ripe olives
chopped green sweet pepper
sliced green onions
snipped fresh cilantro or parsley
Directions
Preheat oven to 350.
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 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.
