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
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
-
Step1Move oven rack to lowest position. Heat oven to 400°F. Lightly grease springform pan, 9x3 inches.
-
Step2Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.
-
Step3Reduce 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.
-
Step4Bake 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;Tips from the Betty Crocker Kitchens
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