Description
Taco Cheesecake?? What the heck is that and how is that good you ask? Trust me, you will love it.
Ingredients
- 2 packages Low-fat Cream Cheese (8 Ounce Packages)
- 1 package Taco Seasoning, 1 Ounce Packet
- 3 Eggs
- 2 cups Low-fat Shredded Mexican Blend Cheese
- ¼ cups Chopped Chives
- 1 can (4 Oz. Size) Diced Green Chilies (optional)
- 1 cup Light Sour Cream
- 1 cup Salsa
- 2 Tablespoons Chopped Fresh Cilantro
Preparation
Preheat your oven to 350°F.
Place cream cheese and taco seasoning in mixer bowl. Beat on medium-high until fluffy, about 1 ½ minutes. Stop and scrape sides of the bowl. Mix on medium-low add eggs one at a time. Beat about 15 seconds after each addition.
Once mixed, stir in cheese. Add chives (and green chilies if using) and stir together.
Grease a 9” springform pan. (If you don’t have a springform pan just grease a non-stick 9” baking dish, it all works the same).
Bake for 40 minutes or until a knife inserted in the center comes out clean.
Remove from oven and cover with sour cream. Return to the oven and bake 5 minutes.
Cool about 15 minutes and refrigerate for 3-8 hours. (This is the part that’s perfect for those short on time. This can all be done the day/night before!)
Spread salsa over the top evenly. Top with fresh cilantro
Serve with tortilla chips.
Enjoy!
This recipe was adapted from KitchenAid company recipe.
