This recipe comes from my kitchen aid mixer manual. It is a cheese dip not a dessert cheesecake. I made it for our Sunday school Christmas Party (that is in February). The dip turned out really good. It has a great flavor and looks really nice. I wanted to get a pictures before it was devoured at the party, but we ran out of time. We will definitely make this again for a get-together.
(It really is a million times better than what it looks like in these photos)
Fiesta Cheesecake2x 8-oz cream cheese, softened
1 package taco seasoning
3 eggs
2 c shredded Marble-jack cheese
1x 4oz can green chilies
1 c sour cream
1 c salsa
Place cream cheese and taco seasoning mix in mixer bowel. Mix on speed 6 for 1 1/2 mins with flat blade mixer. Stop and scrape bowl. Turn onto speed 4 and add eggs, one at a time, beating 15 seconds between each addition. Stop and scrape bowl. Add cheese and green chilies. Turn to stir and mix 15 seconds.
Pour into a greased 9 in spring form pan. Bake at 350 for 40 minutes, or until knife comes out of the center clean. Remove from oven and spread sour cream over top. Place back in oven for 5 minutes. Cool 15 mins. Refrigerate 3-8 hours. Before serving, remove outer ring and spread salsa. Serve with taco chips, if desired.
Yields ~20 servings
No comments:
Post a Comment