Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 105.6
- Total Fat: 8.4 g
- Cholesterol: 46.0 mg
- Sodium: 221.9 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.3 g
- Protein: 4.5 g
View full nutritional breakdown of Mexican Cheesecake calories by ingredient
Mexican Cheesecake
Submitted by: MGILBERT33Number of Servings: 24
Ingredients
-
2 pkgs. (8 oz each) reduced fat cream cheese
1 1/4 c reduced fat sour cream
1 envelope taco seasoning
3 eggs, lightly beaten
1 1/2 c shredded sharp cheddar cheese
1 can (4 oz) chopped green chilies
1 C chunky salsa
Directions
In large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low just until combined. Stir in cheddar cheese and chilies.
Transfer to a lightly greased 9 inch springform pan. Place on a baking sheet. Bake at 350 for 25-30 minutes or until center is almost set. Spread remaing sour cream evenly over top. Bake 5-8 minutes longer or until topping is set.
Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Just before serving spread salsa over cheesecake. Serve with tortilla chips or veggies. (Not figured in nutritional info)
Serving Size: makes 24 1 oz servings
Number of Servings: 24
Recipe submitted by SparkPeople user MGILBERT33.
Transfer to a lightly greased 9 inch springform pan. Place on a baking sheet. Bake at 350 for 25-30 minutes or until center is almost set. Spread remaing sour cream evenly over top. Bake 5-8 minutes longer or until topping is set.
Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Just before serving spread salsa over cheesecake. Serve with tortilla chips or veggies. (Not figured in nutritional info)
Serving Size: makes 24 1 oz servings
Number of Servings: 24
Recipe submitted by SparkPeople user MGILBERT33.
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