Salsa Cheesecake
Elevate your appetizer game with this bold and savory Salsa Cheesecake, a show-stopping fusion of creamy, cheesy goodness and zesty salsa heat. Perfect for entertaining, this unique crowd-pleaser combines rich cream cheese, tangy sour cream, and a blend of cheddar and Parmesan for a decadent, savory base. Infused with the bright flavors of green onions and optional jalapeños, this baked cheesecake is finished with a vibrant layer of your favorite salsa and topped with crushed tortilla chips and fresh cilantro for a festive flourish. Whether served as slices or paired with chips for dipping, this dish offers an irresistible medley of creaminess, spice, and crunch. Ideal for parties, potlucks, or game day gatherings, this Salsa Cheesecake is sure to steal the spotlight and have your guests coming back for seconds!
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Recipe Information
Ingredients
- 16 oz cream cheese, softened
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 0.25 cup grated Parmesan cheese
- 3 large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped green onions
- 1 tablespoon chopped jalapeño (optional, for heat)
- 1 cup jarred salsa (mild, medium, or hot based on preference)
- 0.5 cup crushed tortilla chips, for garnish
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in aluminum foil to prevent leaks.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sour cream, shredded cheddar cheese, and grated Parmesan cheese to the bowl. Mix well to combine.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Sprinkle the all-purpose flour over the mixture and stir until smooth.
Fold in the chopped green onions and jalapeño (if using) to add flavor and texture.
Pour the cheese mixture into the prepared springform pan, spreading it evenly with a spatula.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is just set but still slightly jiggly.
Remove the cheesecake from the oven and let it cool to room temperature in the pan. Then, refrigerate for at least 4 hours or overnight to fully set.
Before serving, spread the salsa evenly across the top of the chilled cheesecake.
Sprinkle the crushed tortilla chips and chopped fresh cilantro on top as garnishes.
Carefully release the springform pan and transfer the cheesecake to a serving plate.
Serve with additional tortilla chips on the side for dipping or as slices. Enjoy!
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.0 g | 324% | |
| Saturated Fat | 145.8 g | 729% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1259 mg | 420% | |
| Sodium | 4502 mg | 196% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 35.7 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1812 mg | 139% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1270 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
