Mexican Cheesecake Ole Food

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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


  • 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


Sopapilla Cheesecake Bars image

Sopapillas -- puffy New Mexican pastries coated in cinnamon sugar and drizzled with honey -- were the inspiration for these bars of creamy cheesecake filling sandwiched between two layers of pastry.

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield 12 bars

Number Of Ingredients 7

Two 8-ounce cans refrigerated crescent rolls
Two 8-ounce packages cream cheese, at room temperature
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups sugar
4 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons ground cinnamon


  • Position an oven rack in the center of the oven and preheat to 350 degrees F.
  • Unroll one can of dough and lay it in the bottom of a 9-by-13-inch glass baking dish. Use your fingers to press the dough into the bottom of the dish as evenly as you can, pinching the perforations to seal as needed.
  • Beat together the cream cheese, vanilla, egg and 1 cup of the sugar in a medium bowl with an electric hand mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Use a rubber spatula to spread the cream cheese mixture over the dough. Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough as needed to cover the cream cheese and use your fingers to pinch the perforations to seal. Do not worry if the dough is not perfectly even; that will happen as it bakes. Pour the butter on top of the dough and use a spoon to spread it out evenly. Stir together the remaining 1/3 cup sugar and the cinnamon in a small bowl and sprinkle all over the top of the dough.
  • Bake until the dough is baked through and the cinnamon sugar has formed a crust on top of the dough, about 30 minutes. Cool for 15 minutes before cutting into 12 pieces. The bars can also be cooled completely before cutting and serving.


Mexican Cheesecake image

You could also use the crust that is sold with the disposable baking pans, but if the pan is smaller you may need two and add 1 egg to the recipe to have enough to make two pies. You will love the result either way. Remember to review or post a comment on this recipe to know if you liked it. Enjoy!!!

Provided by Leticia Aguilar

Categories     Pies

Time 1h

Number Of Ingredients 7

1 pkg cream cheese
3 large eggs
1 can(s) evaporated milk
1 can(s) condensed milk
1 Tbsp lime or lemon
1 pkg maria mexican cookies
3 to 4 Tbsp vegetable oil spread


  • 1. First we make the crust, using a food processor or a blender grind the maria cookies until there is not big pieces at all, in a bowl mix the cookies with the vegetable spread oil, add two spoons to start and add more as needed the dough should be able to stick together but not too soft. With your hands spread the dough over a deep 9 inch baking pan and set aside for later (the thickness will depend on your personal taste).
  • 2. Preheat oven at 350 degrees Fahrenheit. In a blender put together the cream cheese, eggs, condense milk, evaporated milk and the lemon juice. Blend until everything comes together.
  • 3. Pour the mixture on baking pan with crust (the crust does not need to be bake on separate because the cookies were fully coked) and bake for 45 minutes.


Pay de Queso (Mexican

This recipe was given to me by my Mexican "mom" Redi, the mother of an exchange student I went to school with. Ninive, the exchange student, and I became great friends while she was here in the US and I have been to Mexico several times to visit her family. I loved the texture of Pay de Queso and requested it on every trip to...

Provided by Aurora McBee

Categories     Other Desserts

Time 1h

Number Of Ingredients 7

2 c maria's cracker (or graham) crumbs
1/3 c butter, melted
12 oz evaporated milk
14 oz sweetened condensed milk
3 eggs
1 Tbsp vanilla extract
8 oz cream cheese


  • 1. Preheat oven to 350*.
  • 2. Mix together the cracker crumbs and butter. Press mixture onto bottom and up sides of a 9" pie plate. Refrigerate until ready to use.
  • 3. Beat together the remaining ingredients. Beat on med-high for about 1 minute. Pour into prepared crust.
  • 4. Bake 40-45 minutes, until the middle is almost set and jiggles slightly. Refrigerate 3 hours before serving.
  • 5. Serve plain, with fruit, or cajeta.


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


  • 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 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


  • 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.


Mexican Chocolate Cheesecake image

My kids love this and we used it to make mini cheesecake bites for a bake sale too. We found the recipe somewhere and tweeked it a little. If you make cheesecake bites in a mini muffin pan you may want to reduce the recipe some as we made 82 with the full recipe.

Provided by toozie

Categories     Dessert

Time 1h50m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 11

1 1/2 cups crushed vanilla wafers
3/4 teaspoon ground cinnamon
3 tablespoons butter or 3 tablespoons margarine, melted
1 1/2 cups semi-sweet chocolate chips
1/2 cup whipping cream
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/16 teaspoon cayenne pepper, if desired, adjust to taste
1 teaspoon ground cinnamon
1 teaspoon vanilla
3 eggs


  • Heat oven to 350 degrees. Wrap outside bottom and side of 8 or 9 inch springform pan with heavy duty foil. (to prevent leaks) Spray inside of pan with cooking spray. Grind and mix wafers with 3/4 tsp cinnamon (I use a food processor or blender) mix in melted butter; press into bottom of pan. Note: If making Mini's put small amout of crust mix in each muffin liner and tamp down. Bake crust 8 to 10 minutes or until set. (For Mini's just a few minutes) Reduce oven temperature to 300 degrees. Cool crust 10 minutes before filling.
  • In 2 quart saucepan, melt chocolate chips and cream over medium - low heat; stir until smooth. In large bowl, beat cream cheese, sugar, pepper, 1/2 tsp cinnamon and vanilla with mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour over crust. Bake at 350 degrees for 1 hour or until edge of cheesecake is set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open oven door 4 inches. Leave cheesecake in oven 30 minutes. After removing cake from oven run a metal spatula around the edge of pan. Cool on rack for 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan again; remove side of pan. Top with whipped cream and sprinkle remaining 1/2 tsp cinnamon if desired. You can also put some chocolate shavings on top to fancy it up. Store in refridgerator. Note: Mini's take about 12 min to cook.

Nutrition Facts : Calories 305.1, Fat 25.1, SaturatedFat 14.4, Cholesterol 97.7, Sodium 173.7, Carbohydrate 18.6, Fiber 1.1, Sugar 16.3, Protein 4.5

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