Mexican CheesecakeSubmitted by: MGILBERT33
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
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.