Mexican Cheesecake

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

  • 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

  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
195
(
Calories from Fat
155 ),
% Daily Value
Total Fat
17 g
17 %
(Saturated Fat
10 g,
10 %
),
Cholesterol
90 mg
90 %;
Sodium
260 mg
260 %;
Total Carbohydrate
5 g
5 %
(Dietary Fiber
0g
0%
),
Protein
6 g
6 %
;
% Daily Value*:
Vitamin A
16%;
Vitamin C
2%;
Calcium
10%;
Iron
4%;
Exchanges:
1 Vegetable; 1 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.