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Mexican Cheesecake

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

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(34 Ratings)

34 Ratings

5 spoons 44%

4 spoons 21%

3 spoons 15%

2 spoons

1 spoons 18%

Member Reviews (8)

5518bcc0-52eb-484a-926d-f1624f3be435

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PREP TIME
20 Min
TOTAL TIME
9 Hr 20 Min
SERVINGS
20

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

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1 Move oven rack to lowest position. Heat oven to 400ºF. Lightly grease springform pan, 9x3 inches.
2 Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.
3 Reduce 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 Bake 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.

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Expert Tips

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

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

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

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 195

(Calories from Fat 155 ),

Total Fat 17 g

(Saturated Fat 10 g,

Cholesterol 90 mg;
Sodium 260 mg;
Total Carbohydrate 5 g

(Dietary Fiber 0g,

Protein 6 g;

Percent Daily Value*:

Vitamin A 16.00%;
Vitamin C 2.00%;
Calcium 10.00%;
Iron 4.00%;

Exchanges:

1 Vegetable;
1 High-Fat Meat;
1 1/2 Fat;

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

Review & Comments

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1 - 3 of 8 Reviews View All

Posted 8/27/2010 8:59:25 PM REPORT ABUSE roehsler50 said:

Rating:

very easy to prepare. I did spread taco sauce on top off chilled cheesecake to give it a little more zip to it. very dense and creamy. everyone liked it.

This reply was: Helpful Inspiring

Posted 7/12/2010 2:18:06 PM REPORT ABUSE louise2 said:

Rating:

Love Love love this one!!! It fits any kind of dinner party or get together you are having.Kids and grown ups will enjoy it.I served this at a "meet and greet".It didn't last 5 min.I wished I had made 2 of them.

This reply was: Helpful Inspiring

Posted 4/6/2007 9:51:10 AM REPORT ABUSE Verrill3 said:

Rating:

I''ve made this many times - if it came out dry, it was probably overcooked. I use two cans of chilis - 1/2 of the second can in the cheesecake and half for garnish. On the top, I garnish with a dollop of salsa in the middle, and make circles around that with a rings of the chilies, chopped olives, chopped scallions, and chopped tomato (and basil in season). Try a crust of crushed tortia chips mixed with 3 T butter, push into bottom of pan and up the sides about an inch, bake about 12 minutes, then add the cheesecake mixture and back in the oven.

This reply was: Helpful Inspiring