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Salsa Cheesecake

5 reviews
Total Time
Prep: 30 min. Bake: 40 min. + chilling

By Taste Of Home Editorial Team

Recipe by Glory Windham, Grand Cane, Louisiana

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Dec. 20, 2022

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

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Test Kitchen Approved

Salsa Cheesecake

5 reviews
Prep Time 30 min
Cook Time 40 min
Yield 20-24 slices

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups shredded Monterey Jack cheese
  • 2 cups sour cream, divided
  • 3 large eggs, lightly beaten
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chiles, drained
  • Guacamole
  • 1 medium tomato, diced
  • Tortilla chips or crackers
Text Ingredients

Directions

  1. 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 chiles.
  2. 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.
  3. 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.
  4. To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers.

Nutrition Facts

1 slice: 156 calories, 13g fat (8g saturated fat), 69mg cholesterol, 190mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 5g protein.

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