Mexican Cheesecake

Just looking at this pretty, flavor-packed savory cheesecake makes us want to shout Olé!

Mexican Cheesecake

OldElPasoRecipe by OldElPaso

Rated 4.5 Stars
12345Rated 0 Stars
12345
(2)

1

20 minutes

9 hours 20 minutes

20 servings

Print


Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

  • 1 Serving
  • 195
  • 17g
    (Saturated Fat 10g)
  • 90mg
  • 260mg
  • 5g
    (Dietary Fiber 0g)
  • 6g
  • Percent Daily Value*
  • 16%
  • 2%
  • 10%
  • 4%
  • Exchanges
  • 1 1/2
  • 1
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Do-Ahead Tip

    Make this savory, serve-a-crowd cheesecake up to 2 days ahead; cover tightly and refrigerate.

  • Special Touch

    Add a celebratory touch when you garnish this cheesy appetizer with fresh cilantro sprigs or other greens.

  • Success

    For the creamiest, smoothest cheesecake, use regular cream cheese. Fat-free cream cheese can give the cheesecake a dry, crumbly texture.

Ingredients

  • 1/2  cup Gold Medal® all-purpose flour
  • 3  tablespoons butter or margarine, softened
  • 1  egg yolk
  • 2  packages (8 ounces each) cream cheese, softened
  • 1  package (1 ounce) Old El Paso® taco seasoning mix
  • 3  eggs
  • 2  cups shredded Cheddar cheese (8 ounces)
  • 1  can (4.5 ounces) Old El Paso® chopped green chiles, undrained
  • 1  cup sour cream
  • Crackers, if desired

Directions

  1. 1Move oven rack to lowest position. Heat oven to 400ºF. Lightly grease springform pan, 9x3 inches.
  2. 2Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.
  3. 3Reduce oven temperature to 350ºF . Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in Cheddar cheese and chiles. Pour over crust.
  4. 4Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.

Categories: Course, Appetizers, Cold Appetizers, Cuisine, Mexican, Healthy

Add a Comment
Rated 4.5 Stars
12345Rated 0 Stars
12345
Please enter a comment.
Post Post
 

Please Sign In

Sorry, we don’t have that username/password in our system. Please try again.
Post Post
Post Post
You must agree to the above terms.
Join Tablespoon
KatyaRU
KatyaRU said:

So easy to make and turns out delicious. Served with crackers this was definitely the hit! One thing I would do differently next time, is make the crust larger so it goes around edges that way it won't shrink as much as it did when I prepared it by directions in this recipe.

12/5/2012 3:58:31 PM

What's Up?

Close
  • You must supply your name.
  • Please describe the content you found before submitting your report.
  • Send cancel

Please wait while we submit your report...

We’re looking into your concern, and if it violates our policies, we’ll take it down ASAP.

Your confirmation number is . Please reference this number when checking on the status of your report.

Sorry we can’t process your report right now. It could be a technical problem.

Please try again in a few minutes, or visit our Contact Us page for more ways to reach us.

See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

Latest Blog Posts

previous next

Best. Recipes. Evah.

New Recipes

See All
previous next
 
Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull

Ad Choices Ad Choice
© 2013 Tablespoon.com

Share It: Social

Cancel