Mexican Cheesecake

Mexican Cheesecake

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

Prep Time

20

Minutes

Total Time

9:20

Hrs:Mins

Makes

20

servings

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
  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.
Makes 20 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

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*:
    Exchanges:
    • 1 Vegetable;
    • 1 High-Fat Meat;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.