Bell-Ringer Salsa Cheesecake
Recipe from Midwest Living

This savory cheesecake, topped with avocado dip, tomatoes, and cilantro, makes a great appetizer for a party. Serve it with tortilla chips or crackers.


Bell-Ringer Salsa Cheesecake


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Prep Time: 15 mins
Total Time: 7 hrs 20 mins
Servings: 20 servings
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Ingredients
 
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  • 2  8-ounce packages  cream cheeseOn Sale
  • 2  cups  shredded Monterey Jack cheese or Colby-Monterey Jack cheese blend (8 ounces)On Sale
  • 1  8-ounce carton  dairy sour creamOn Sale
  • 3    eggsOn Sale
  • 1  cup  bottled mild or hot-style salsaOn Sale
  • 1  4-ounce can  diced green chile peppers, drainedOn Sale
  • 1  8-ounce carton  dairy sour creamOn Sale
  • 1  6-ounce container  frozen avocado dip (guacamole), thawedOn Sale
  • 1  medium  tomato, seeded, peeled and choppedOn Sale
  •     Snipped fresh cilantro or parsleyOn Sale
  •     Tortilla chips, large corn chips, melba toast, or assorted crackersOn Sale
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Directions
1.
For filling: Let cream cheese stand at room temperature for 30 minutes to soften. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the Monterey Jack cheese and 8 ounces sour cream; beat until combined. Add the eggs all at once, beating on low speed until mixture is just combined. Stir in salsa and chile peppers.
2.
Pour filling into a 9-inch springform pan. Place pan in a shallow baking pan. Bake the cheesecake in a 350 degree F oven for 35 to 40 minutes or until center of cheesecake appears nearly set when shaken. Place pan on a wire rack.
3.
Dollop remaining carton of sour cream over top of hot cheesecake; let stand about 1 minute to soften, then carefully spread over top. Cool cheesecake thoroughly. Cover and refrigerate cheesecake for 4 to 24 hours before serving.
4.
To serve, remove the sides of the pan. Dollop the top outside edge of the cheesecake with avocado dip. If you like, stir additional avocado into the dip. Sprinkle cheesecake with chopped tomato. Garnish with cilantro, if you like. Serve with tortilla chips, melba toast or crackers. Makes 20 servings.
Nutrition information
Calories 203, Total Fat 19 g, Cholesterol 77 mg, Sodium 224 mg, Carbohydrate 3 g, Fiber 0 g, Protein 7 g. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Tortilla Chips
If chips and salsa or chips and guacamole are your go-to snack food, then we challenge you to learn how to make tortilla chips. Even if you're not making the salsa and guac from scratch (but we encourage you to try it, because you'll get hooked!), when you make your own tortilla chips you can play around with color and flavor and customize your chips for your particular tastes. This recipe uses Cajun seasoning, but you could substitute almost any spice blend. These chips are baked instead of fried, and don't contain any added preservatives, so they're better for you than most prepackaged tortilla chips.

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