Fiesta Southwestern Cheesecake

  • Yield 25 servings

Make ahead and freeze this savory Southwestern-style cheesecake for an appetizer taste sensation.


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 minced garlic
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 cup shredded reduced-fat sharp Cheddar cheese
2 (4-ounce) cans chopped green chiles, drained
1 bunch green onions, chopped
1/2 cup chopped onion
2 cups salsa, divided


  1. Preheat oven 350F. Spray a 9 inch springform pan with nonstick cooking spray.
  2. Mix cereal crumbs, butter, oil and mold along the bottom of the pan.
  3. Combine cream cheese, sour cream, egg and egg whites until creamy. Add garlic, chili powder and cumin, mixing well.
  4. Spoon in cheddar cheese, green chilies, green onions and onion. Spread half  the mixture over crust, followed with with 1 cup salsa, and cover with remaining cream cheese mixture; do not mix.
  5. Bake 50 to 60 minutes. Let cool 10 minutes before running a knife around the pan to loosen edges. Cool to room temperature before refrigerating. Before serving, add an additional layer of salsa on top.



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