Fiesta Cheesecake – a delicious recipe with light cream cheese, taco, eggs, green chilies, light sour cream, salsa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place cream cheese and taco seasoning mix in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 1/2 minutes, or until fluffy. Stop and scrape bowl. Turn to Speed 4 and add eggs, one at a time, beating about 15 seconds after each addition. Stop and scrape bowl. Add cheese and green chilies. Turn to Stir Speed and mix 15 seconds.
2
Pour mixture into greased 9-inch spring form pan. Bake at 350u00b0F for 40 minutes, or until knife inserted
3
near center comes out clean. Remove from oven and spread with sour cream. return to oven and bake 5 minutes longer. Cool 15 minutes. Refrigerate 3 to 8 hours. Before serving, remove outer ring and
4
spread top of cake with salsa, or top each serving with a scant tablespoon of salsa. Serve with
5
taco chips, if desired.
792
kcal
Calories
72
g
Fat
8
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 packages light cream cheese 8 ounces each, softened, 1 1/4 ounces taco seasoning mix, 3 eggs, 2 cups Marble Jack cheese shredded, and more.
Yes, Fiesta Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
