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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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People will rave over this super-easy cheesecake appetizer. Says Sandy Burkett of Galena Ohio, âI've made this recipe several times at parties, and people were so surprised it was low fat.â Make it a day ahead for convenience, adding salsa just before serving. Ingredients:
2 packages (8 ounces each) reduced-fat cream cheese |
1-1/4 cups reduced-fat sour cream, divided |
1 envelope taco seasoning |
3 eggs, lightly beaten |
1-1/2 cups (6 ounces) shredded sharp cheddar cheese |
1 can (4 ounces) chopped green chilies |
1 cup chunky salsa, drained |
tortilla chips or fresh vegetables |
Directions:
1. In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies.
2. Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set.
3. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables. Yield: 24 servings.
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