Mexican Cheesecake

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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
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Number of Servings: 24


    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


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.

TAGS:  Side Items |

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