Whether you are expecting a crowd to watch the Super Bowl or enjoying it with family or a friend or two, a yummy Mexican cheesecake is an appetizer that’s sure to please everyone. If you don’t have all the ingredients on hand, there’s still time to make a quick trip to the grocery. Here’s what you’ll need.
1 c. crushed tortilla chips
3 T. butter, melted
2 8 oz. packages cream cheese, softened
1 package taco seasoning mix
2 c. shredded Mexican cheeses
1/2 c. thick and chunky salsa
1 c. sour cream
green onions, ripe olives, tomatoes chopped
Stir together crushed tortilla chips and melted butter. Press onto bottom of 9″ springform pan. Bake at 325 for about 10 minutes. Cool slightly.
Beat cream cheese and taco seasoning at medium speed until well mixed. Add eggs and continue beating until smooth. Stir in shredded cheese and salsa. Spoon mixture over cooled crust, spreading to smooth.
Bake at 325 for 30-35 minutes until edges are set. The middle may be a bit soft. Top with sour cream and cool completely. Cover and refrigerate.
I like to make the cheesecake a day ahead and leave it in the refrigerator until time to serve. Just before serving, all you have to do is remove it from the pan to an attractive platter and garnish with green onions, olives and tomatoes. Serve with tortilla chips, sit back and wait for the raves.
I’m on my way to the grocery right now. See you there!
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