Southwestern Cheesecake (Appetizer) – a delicious recipe with cream cheese, olive oil, yellow onion, salsa, salsa, taco seasoning. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spray a 10-inch springform pan with Pam nonstick spray and set aside.
2
Preheat oven to 325 degrees.
3
Saute onions in olive oil and set aside to cool.
4
Beat cream cheese on low speed with salsa, green chilies, taco seasoning and cooled sauteed onion.
5
Scrape down sides of bowl and beat until softened and all ingredients incorporate.
6
Add eggs, one at a time.
7
Scrape bowl after each addition.
8
Pour into springform pan.
9
Bake at 325 degrees in a water bath (place springform pan on a cookie sheet and pour about 1/2 inch of water around it on the cookie sheet) for 50 minutes or until set.
10
Remove from oven; cool and refrigerate overnight.
11
Unmold.
12
Serve, topped with the 1 cup of reserved salsa, with crackers and/or Triscuits.
395
kcal
Calories
33
g
Fat
6
g
Carbs
20
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 12 lbs cream cheese (not light or nonfat), 1 tablespoon olive oil, ½ cup yellow onion, diced, ¾ cup salsa, plus, and more.
Yes, Southwestern Cheesecake (Appetizer) 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.
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