Mexican Cheesecake Ole Food

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MEXICAN CHEESECAKE



Mexican Cheesecake image

People will rave over this super-easy cheesecake appetizer. I've made this recipe several times at parties, and people were so surprised it was low fat. Make it a day ahead for convenience, adding salsa just before serving. -Sandy Burkett, Galena, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 24 servings.

Number Of Ingredients 8

2 packages (8 ounces each) reduced-fat cream cheese
1-1/4 cups reduced-fat sour cream, divided
1 envelope taco seasoning
3 large eggs, lightly beaten
1-1/2 cups shredded sharp cheddar cheese
1 can (4 ounces) chopped green chilies
1 cup chunky salsa, drained
Tortilla chips or fresh vegetables

Steps:

  • In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies. , Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.

Nutrition Facts : Calories 107 calories, Fat 8g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

MEXICAN CHEESECAKE



Mexican Cheesecake image

Just looking at this pretty, flavor-packed savory cheesecake makes us want to shout Olé!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 9h20m

Yield 20

Number Of Ingredients 10

1/2 cup Gold Medal™ all-purpose flour
3 tablespoons butter or margarine, softened
1 egg yolk
2 packages (8 ounces each) cream cheese, softened
1 package (1 ounce) Old El Paso™ taco seasoning mix
3 eggs
2 cups shredded Cheddar cheese (8 ounces)
1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
1 cup sour cream
Crackers, if desired

Steps:

  • Move oven rack to lowest position. Heat oven to 400°F. Lightly grease springform pan, 9x3 inches.
  • Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.
  • Reduce oven temperature to 350°F . Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in Cheddar cheese and chiles. Pour over crust.
  • Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.

Nutrition Facts : Calories 195, Carbohydrate 5 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 260 mg

MEXICAN CHEESECAKE



Mexican Cheesecake image

I got this recipe from a lady I work with. We were having a Mexican potluck at work. When she told us she was bring Mexican cheesecake, we all kinda looked at her funny. After we got done eating the cheesecake, we asked for for the directions on how to make it. I took it home and made it that night for a family get together we have every weekend. It was very easy to make. It sat in my house overnight before I took it out to my grandma's house. Not sure how I kept my boyfriend out of it. It smelled so good. It went so fast. My mom and grandma told me from now on this is what I'm to bring every weekend. I hope y'all enjoy the recipe.

Provided by Jessica Williams

Categories     Cheesecake

Time 40m

Yield 12 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages cream cheese (soften)
1 1/2 cups sugar
2 eggs
2 (8 ounce) cans crescent rolls
6 teaspoons butter (soften)
4 teaspoons cinnamon

Steps:

  • Preheat oven to 350°F.
  • Mix cream cheese, eggs, 1 cup of sugar (reserve 1/2 cups of sugar for the topping).
  • Roll out 1 can of crescent rolls and places on bottom of buttered 13 x 9 glass cake pan.
  • Pour mixture on top of crescent rolls.
  • Roll out other can of crescent rolls and place on top of mixture. (If seams come undone while rolling out. pinch together).
  • Mix 1/2 cup of sugar and 4 tsp of cinnamon in different bowl.
  • Spread softened butter on top of crescent rolls.
  • Sprinkle sugar and cinnamon mixture on top of butter.
  • Place in oven for 30-40 minutes depending on your oven.

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Top Asked Questions

What is Olé Mexican foods?
The Olé Mexican Foods line includes tortillas, chips, sausages, cheeses, dips, and much more. Olé is all about tradition; check out the Ole recipes page to see recipes that have been passed down for generations and learn new ways to enjoy your favorite Olé products.
How do you make Mexican cheesecake?
Sprinkle sugar and cinnamon mixture on top of butter. Place in oven for 30-40 minutes depending on your oven. “I got this recipe from a lady I work with. We were having a Mexican potluck at work. When she told us she was bring Mexican cheesecake, we all kinda looked at her funny.
How to cook cheesecake with salsa and sour cream?
Directions In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Transfer to a greased 9-in. Cool on a wire rack for 10 minutes. Just before serving, spread salsa over cheesecake.
Where can I buy Olé tortillas and chips?
Today, as a national leader in the tortilla category, Olé Deliciously Authentic Tortillas and Chips are available coast to coast, through local, national and international foodservice distributors. Take a look and see how Olé can be a part of your table.

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