Southwestern Cheesecake (Appetizer) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This savory appetizer is a great starter for a Mexican meal or a party. Easy to make and very flavorful. I got this recipe at a cooking class several years ago. Ingredients:
2 1/2 lbs cream cheese (not light or nonfat) |
1 tablespoon olive oil |
1/2 cup yellow onion, diced |
3/4 cup salsa, plus |
1 cup salsa, for topping (pace chunky brand) |
3 tablespoons taco seasoning |
4 ounces diced green chilies |
5 eggs |
Directions:
1. Spray a 10-inch springform pan with Pam nonstick spray and set aside.
2. Preheat oven to 325 degrees.
3. Saute onions in olive oil and set aside to cool.
4. Beat cream cheese on low speed with salsa, green chilies, taco seasoning and cooled sauteed onion. Scrape down sides of bowl and beat until softened and all ingredients incorporate.
5. Add eggs, one at a time. Scrape bowl after each addition. Pour into springform pan. Bake at 325 degrees in a water bath (place springform pan on a cookie sheet and pour about 1/2 inch of water around it on the cookie sheet) for 50 minutes or until set. Remove from oven; cool and refrigerate overnight. Unmold. Serve, topped with the 1 cup of reserved salsa, with crackers and/or Triscuits.
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