Fiesta Southwestern Cheesecake
Holly Clegg
- Yield: 25 servings
Ingredients
- 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
Instructions
- Preheat oven 350F. Coat 9-inch spring form pan with nonstick cooking spray.
- In springform pan, mix together cereal crumbs, butter, and oil, press into bottom of prepared pan.
- n mixing bowl, mix together cream cheese, sour cream, egg and egg whites until creamy. Add garlic, chili powder and cumin, mixing well.
- 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.
- 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
