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APPETIZER
DIPS AND SPREADS:
Mexican Cheesecake
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Mexican
Cheesecake |
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Addicting...
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½
cup |
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boiling water |
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2
tsp |
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chicken bouillon |
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Three 8-ounce |
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packages cream cheese, at room
temperature |
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1½
tsp |
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chili powder |
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1
tsp |
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taco
sauce |
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2
large |
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eggs |
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4
ounce |
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can
diced chiles, squeezed dry |
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salsa to top cheesecake |
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1 |
Preheat oven
to 350°F. Spray 9-inch springform pan with
cooking spray. |
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2 |
In a small
bowl, mix water and bouillon. |
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3 |
In a large
bowl, blend cream cheese, chili powder, and taco
sauce until smooth. Add eggs and beat well.
Blend in chicken bouillon mixture. Stir in
chiles. |
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4 |
Pour mixture
into prepared pan. Bake 30 minutes. Remove from
oven and cool 15 minutes. Slide a knife around
the edge of the pan and remove ring. Top with
desired salsa. Can be served warm or at room
temperature. Serve with tortilla chips or corn
chips for dipping. |
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Yield: 1 big
cheesecake-sized dip |
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Recipe Source |
| My
friend Susanne |
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CLICK HERE to view
discussion about this recipe on
The Recipe Girl blog.
PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant Quality- would
make it again. "WOW! We had this at a football
playoff party and it was super addicting. Everyone liked this
appetizer the best. Completely delicious!"
-San Diego, CA
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