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Mexican Cheesecake

Mexican Cheesecake

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Betty Crocker Kitchens

Updated May 22, 2008

Mexican Cheesecake

Mexican Cheesecake

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Prep Time 20 min
Total 9 hr 20 min
Servings 20
Ingredients 10

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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 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
3 eggs
2 cups shredded Cheddar cheese (8 ounces)
1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
1 cup sour cream
Crackers, if desired

Make With

Gold Medal Flour

Instructions

Step
1

Move oven rack to lowest position. Heat oven to 400°F. Lightly grease springform pan, 9x3 inches.
Step
2

Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.
Step
3

Reduce oven temperature to 350°F . 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.
Step
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.

Nutrition

195 Calories

17 g Total Fat

6 g Protein

5 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 195

Calories from Fat: 155

Total Fat: 17 g

Saturated Fat: 10 g

Cholesterol: 90 mg

Sodium: 260 mg

Potassium: 90 mg

Total Carbohydrate: 5 g

Dietary Fiber: 0g

Protein: 6 g

% Daily Value*:

Vitamin A: 16%; 16%

Vitamin C: 2%; 2%

Calcium: 10%; 10%

Iron: 4%; 4%

Exchanges:

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

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

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