Fiesta Southwestern Cheesecake

Holly Clegg
  • Yield: 25 servings


1cup toasted corn checks cereal crumbs
1tablespoon butter, melted
1tablespoon olive oil
2-- (8-ounce) packages reduced-fat cream cheese
1/3cup nonfat sour cream
1-- egg
2-- egg whites
1teaspoon minced garlic
1/2teaspoon chili powder
1/4teaspoon ground cumin
1cup shredded reduced-fat sharp Cheddar cheese
2-- (4-ounce) cans chopped green chiles, drained
1bunch green onions, chopped
1/2cup chopped onion
2cups salsa, divided


  1. Preheat oven 350F. Coat 9-inch spring form pan with nonstick cooking spray.
  2. In springform pan, mix together cereal crumbs, butter, and oil, press into bottom of prepared pan.
  3. n mixing bowl, mix together cream cheese, sour cream, egg and egg whites until creamy. Add garlic, chili powder and cumin, mixing well.
  4. Fold in Cheddar cheese, green chilies, green onions, and onion. Carefully spread half mixture over crust, top with 1 cup salsa, and cover with remaining cream cheese mixture; do not mix.
  5. Bake 50 to 60 minutes or until mixture is set. Remove from oven, let cool in pan 10 minutes. Run knife around inside edge to loosen; remove sides from pan. Let cool to room temperature before refrigerating. When ready to serve, remove from refrigerator and top with remaining 1 cup salsa. (If freezing, top with salsa, when serving.)
Spicy Advice: For extra flavor and kick, use a flavored salsa such as roasted tomato or your favorite. Also, you can add shrimp or crabmeat to cheesecake for a seafood version.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info *per serving

  • Calories 96
  • Fat 6g
  • Saturated Fat 4g
  • Cholesterol 26mg
  • Sodium 252mg
  • Carbohydrate 6g
  • Fiber 1g
  • Sugars 2g
  • Protein 4g