Mexican Cheesecake Recipe is Great Make-Ahead Savory Cheesecake Appetizer Recipe
Entertaining can be stressful and so it helps to make recipes ahead of time when you’re having people over. This Mexican Cheesecake recipe from Too Hot in the Kitchen tops our list of cream cheese appetizer recipes for several reasons. First, it is a make ahead appetizer recipe! Prepare Holly’s Fiesta Cheesecake recipe and freeze to pull out when its time for your party. Who doesn’t like scrumptious savory cheesecake appetizer recipes? This recipe serves a crowd and makes a wonderful vegetarian appetizer option. Get ready for this southwestern cheesecake recipe to be the talk of the party because lots of people have never had a savory cheesecake appetizer!
| Servings 25 servings |
- 1 cup toasted corn checks cereal crumbs
- 1 tablespoon butter melted
- 1 tablespoon olive oil
- 2 (8-ounce) packages reduced-fat cream cheese
- 1/3 cup nonfat sour cream
- 1 egg
- 2 egg whites
- 1 teaspoon garlic minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 cup shredded reduced-fat sharp Cheddar cheese
- 2 (4-ounce) cans chopped green chilies drained
- 1 bunch green onions chopped
- 1/2 cup chopped onion
- 2 cups salsa divided
Ingredients
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- Preheat oven 350°F. Coat 9-inch spring form pan with nonstick cooking spray.
- In spring form pan, mix together cereal crumbs, butter, and oil, press into bottom of prepared pan.
- In mixing bowl, mix together cream cheese, sour cream, egg and egg whites until creamy. Add garlic, chili powder and cumin, mixing well.
- Fold in Cheddar cheese, green chilies, green onions, and onion. Carefully spread half mixture over crust, top with 1 cup salsa, and cover with remaining cream cheese mixture; do not mix.
- Bake 50-60 minutes or until mixture is set. Remove from oven, let cool in pan 10 minutes. Run knife around inside edge to loosen, remove sides from pan. Cool to room temperature before refrigerating. When ready to serve, remove from refrigerator and top with remaining 1 cup salsa.
Per Serving: Calories 96 Calories from fat 58% Fat 6g Saturated Fat 4g Cholesterol 26mg Sodium 252mg Carbohydrate 6g Dietary Fiber 1g Sugars 2g Protein 4g Dietary Exchanges: 1/2 other carbohydrate, 1/2 lean meat, 1 fat
Spicy Advice: For extra flavor and kick, use a flavored salsa to the Mexican cheesecake appetizer such as roasted tomato or your favorite. I like to purchase fresh salsa from the grocery. Also, you can add shrimp or crabmeat to any cheesecake cream cheese appetizer recipes for a seafood southwestern version.
Fiesta Cheesecake Recipe From Too Hot in the Kitchen Cookbook
You would expect to find this fabulous Mexican Cheesecake recipe in Too Hot in the Kitchen. The cookbook has an Easy Entertaining Chapter and there’s some super simple party recipes! This cookbook has been called a woman’s health cookbook but truly, it is an everyday cookbook with 30-minute healthy easy recipes.
What makes it different? All those women’s quotes and good reading with a focus on women! This book also has another one of Holly’s most popular cream cheese appetizers, Mango Chutney Spread recipe which is a simple layered dip.
Fiesta Cheesecake Recipe or Any Cheesecake Recipe Needs A Spring Form Pan
This Mexican Cheesecake recipe is easy to make but you really do need a spring form pan. If you don’t have a spring form pan, this is one baking pan you should add to your collection. Cheesecake is the #1 American favorite dessert and you’ll love Holly’s White Chocolate Cheesecake from her Gulf Coast Favorites cookbook.
Cream cheese appetizer recipes are always popular but you will “wow” your friends and family with this best of the savory cheesecake appetizer recipes. However, a spring form pan is a must to showcase this delicious recipe.
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What size springform pan did you use?
I think I usually use a 9-10 inch springform pan. However, if you have a larger one, just cook it a little less. You’ll absolutely love this recipe. Make ahead and refrigerate or freeze!