Salsa Cheesecake
  • Cooking Time: 40
  • Servings: 8
  • Preparation Time: 10
  • 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
  1. Preheat oven to 350.
  2. For filling, in a large mixing bowl, beat cream cheese with an electric mixer on medium speed until smooth.
  3. Add Jack cheese and 1 carton of sour cream; beat until combined.
  4. Add the eggs all at once, beating on low speed just until mixture is combined.
  5. Pour filling into a 9" springform pan.
  6. Place pan in a shallow baking pan.
  7. Bake in a preheated oven for 35-40 minutes or until center of cheesecake appears nearly set when shaken.
  8. Place pan on a wire rack.
  9. Spoon remaining carton of sour cream onto hot cheesecake.
  10. Let stand about 1 minute to soften.
  11. Carefully spread over top.
  12. Cool cheesecake thoroughly.
  13. Cover and refrigerate for at least 4 hours or up to 24 hours before serving.
  14. To serve, remove the side of the pan.
  15. Sprinkle cheesecake with assorted toppings.
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!!!