MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Savory Salsa Cheesecake
Savory Salsa Cheesecake | Print |
Recipe By: Alice Morrow
Savory Salsa Cheesecake
Ingredients
- PAM
- 1 T. dry breadcrumbs
- 1 (8-oz.) carton cream cheese with chives and onions, softened
- 1 (8-oz.) carton plain cream cheese, softened
- ½ bottle medium salsa
- 1 T. flour
- 1 T. chili powder
- 1 t. ground cumin
- 1 (4.5-oz.) can chopped green chiles, undrained
- 1 large egg
- 1 large egg white
- ¾ c. shredded 4-cheese Mexican blend
- 4 c. hot water
- ¼ c. chopped fresh cilantro
- ¼ c. chopped seeded tomato
- ¼ c. sliced green onions or cilantro
- ½ chopped yellow bell pepper, seeded
Instructions
- Spray 7” springform pan with PAM.
- Sprinkle breadcrumbs over bottom.
- Wrap bottom and sides with foil.
- Beat the two cream cheese with mixer on medium speed until smooth.
- Add salsa, four, chili powder, cumin and chiles. Beat until blended.
- Add the eggs, beat until blended, do not over beat.
- Stir in Mexican cheese.
- Pour cheese mixture into pan.
- Place a 10-oz. custard cup or ramekin, upside down, in a round 5 qt. slow cooker.
- Place springform pan on top of the custard cup.
- Carefully pour 4 cups hot water into slow cooker, being careful not to get water into cheese mixture. Place several layers of paper towels over top of slow cooker.
- Cover and cook on HIGH for 1 hour and 45 minutes or until cheesecake is set.
- Turn slow cooker off. Uncover, discard paper towels (do not remove pan from crockery insert).
- Carefully run a knife around edge of cheesecake.
- Remove crockery insert from slow cooker.
- Let cheesecake stand, uncovered, in crockery insert 30 minutes.
- Remove pan from crockery insert, and let cheesecake cook completely in pan on a wire rack.
- Cover and chill 24 hours.
- Carefully remove sides from springform pan. Layer cilantro, tomato, green onions and bell pepper in center of cheesecake. Cut into wedges.