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Mexican Cheesecake

Addicting...

½ cup		boiling water
2 tsp		chicken bouillon
Three 8-ounce		packages cream cheese, at room temperature
1½ tsp		chili powder
1 tsp		taco sauce
2 large		eggs
4 ounce		can diced chiles, squeezed dry
		salsa to top cheesecake

1	Preheat oven to 350°F. Spray 9-inch springform pan with cooking spray.
2	In a small bowl, mix water and bouillon.
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.
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.

Yield: 1 big cheesecake-sized dip

Recipe Source

My friend Susanne

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