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Savory Salsa Cheesecake

Savory Salsa Cheesecake

Savory Salsa Cheesecake
Savory Salsa Cheesecake
Savory Salsa Cheesecake
Recipe By:
Savory Salsa Cheesecake
  • 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
  1. Spray 7” springform pan with PAM.
  2. Sprinkle breadcrumbs over bottom.
  3. Wrap bottom and sides with foil.
  4. Beat the two cream cheese with mixer on medium speed until smooth.
  5. Add salsa, four, chili powder, cumin and chiles. Beat until blended.
  6. Add the eggs, beat until blended, do not over beat.
  7. Stir in Mexican cheese.
  8. Pour cheese mixture into pan.
  9. Place a 10-oz. custard cup or ramekin, upside down, in a round 5 qt. slow cooker.
  10. Place springform pan on top of the custard cup.
  11. 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.
  12. Cover and cook on HIGH for 1 hour and 45 minutes or until cheesecake is set.
  13. Turn slow cooker off. Uncover, discard paper towels (do not remove pan from crockery insert).
  14. Carefully run a knife around edge of cheesecake.
  15. Remove crockery insert from slow cooker.
  16. Let cheesecake stand, uncovered, in crockery insert 30 minutes.
  17. Remove pan from crockery insert, and let cheesecake cook completely in pan on a wire rack.
  18. Cover and chill 24 hours.
  19. Carefully remove sides from springform pan. Layer cilantro, tomato, green onions and bell pepper in center of cheesecake. Cut into wedges.

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