Reviews & Comments

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.

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 recipe was terrible. We are all cheesecake fans, but only 3 slices got removed from the pan before I threw the remainder away. The 3 slices were not far behind. My husband found it too spicy, my son and I found it boring.

I brought this dish to a potluck at work. No one knew quite what it was or what to do with it. It was too dry to spread easily on crackers and the flavor was rather bland. I was disappointed. I would suggest adding more seasoning and spice to zest it up a bit.