Salsa Cheesecake Recipe

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Salsa Cheesecake
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  1. In a small bowl, beat cream cheese and Monterey Jack cheese until light and fluffy. Beat in 1 cup sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in the salsa and chilies.
  2. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set.
  3. Remove from the oven; immediately spread with remaining sour cream. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 5 hours or overnight.
  4. To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers. Yield: 20-24 slices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 39.06 Kcal (164 kJ)
Calories from fat 25.08 Kcal
% Daily Value*
Total Fat 2.79g 4%
Cholesterol 31.19mg 10%
Sodium 127.74mg 5%
Potassium 77.77mg 2%
Total Carbs 1.69g 1%
Sugars 0.89g 4%
Dietary Fiber 0.35g 1%
Protein 2.17g 4%
Vitamin C 4.6mg 8%
Iron 0.1mg 1%
Calcium 36.5mg 4%
Amount Per 100 g
Calories 109.51 Kcal (458 kJ)
Calories from fat 70.3 Kcal
% Daily Value*
Total Fat 7.81g 4%
Cholesterol 87.42mg 10%
Sodium 358.08mg 5%
Potassium 218.02mg 2%
Total Carbs 4.74g 1%
Sugars 2.49g 4%
Dietary Fiber 0.98g 1%
Protein 6.09g 4%
Vitamin C 12.9mg 8%
Vitamin A 0.1mg 1%
Iron 0.4mg 1%
Calcium 102.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
  • 1

Good Points

  • saturated fat free

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