Fiesta Cheesecake Appetizer

Are you looking for a killer appetizer to serve at your next get together? Well look no further. This Fiesta Cheesecake was clear a winner with all of my guests that have sampled this dish. Thank you Adriane, for sharing this recipe. It comes really close to beating out that Spinach Artichoke Dip that has been a long time favorite from Lauren. You can’t go wrong with a cream cheese and taco seasoning can you? Green chiles are huge around here, so thanks to my friend Keri, I now stock up on green chiles and have a stock pile in my freezer. It’s a lot cheaper than buying those little cans, but if that’s all you have that’s what you have to use.
Colby Jack cheese is a staple around here. The more the merrier, I say. Eggs help hold this whole thing together. Throw all of those tasty ingredients into a mixer and mix well. Then pour it into a spring form pan. This is crucial because you won’t be able to just dump the cheesecake thingy out. Bake it in the oven for about 40 minutes. Pull that cheesecake out of the oven and spread sour cream all over it. Nice, huh? Then put it back in the oven for 5 minutes, so the sour cream can set. Cool the cheesecake. Then stick it in the fridge for several hours. This is something you can make the night before. Once you pull this out of the fridge you can remove the out rim of the pan. See how that works? You don’t want to mess with trying to get it out of the pan. This is much easier. Now grab your favorite salsa and dump it on top of the whole cheesecake. Serve up this cheesecake with some tortilla chips. It’s like a huge party in your mouth!!

Fiesta Cheesecake

2 packages, 8 oz) light cream cheese, softened
1 package taco seasoning mix
3 eggs
2 cups shredded Marble Jack cheese
1 can (4 oz) green chilies
1 cup light sour cream
1 cup salsa

Place cream cheese and taco seasoning mix in mixer bowl. Beat 1 1/2 minutes or until fluffy. Scrap bowl. Add eggs, one at a time, beating about 15 seconds after each addition. Scrape bowl. Add cheese and green chilies. Mix 15 seconds.

Pour mixture into greased 9-inch springform pan. Bake at 350 for 40 minutes or until knife inserted in center comes out clean. Remove from oven and spread with sour cream. Return to oven and bake 5 minutes longer. Cool 15 minutes. Refrigerate 3 to 8 hours. Before serving, remove outer ring and spread top of cheesecake with salsa. Serve with taco chips.