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Mexican Cheesecake

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By Betty Crocker Kitchens
Updated May 22, 2008
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Just looking at this pretty, flavor-packed savory cheesecake makes us want to shout Olé!

Mexican Cheesecake

  • Prep Time 20 min
  • Total 9 hr 20 min
  • Servings 20
  • Ingredients 10
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Ingredients

  • 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 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 3 eggs
  • 2 cups shredded Cheddar cheese (8 ounces)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1 cup sour cream
  • Crackers, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Move oven rack to lowest position. Heat oven to 400°F. Lightly grease springform pan, 9x3 inches.
  • Step 
    2
    Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.
  • Step 
    3
    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.
  • Step 
    4
    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

195 Calories
17 g Total Fat
6 g Protein
5 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
195
Calories from Fat
155
Total Fat
17 g
Saturated Fat
10 g
Cholesterol
90 mg
Sodium
260 mg
Potassium
90 mg
Total Carbohydrate
5 g
Dietary Fiber
0g
Protein
6 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1 Vegetable; 1 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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