Chunky Salsa Cheesecake Recipe
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A perfect centerpiece for your next party whether it's cocktails for 20 or a tailgating get-together.
Ingredients
- 1 cup crushed tortilla chips
- 1/2 cup butter, softened (1 stick)
- 2 pkg. (8 ounces each) cream cheese, softened
- 1 pt. sour cream
- 2 eggs
- 8 oz. shredded Cheddar cheese (about 2 cups)
- 1/2 cup chopped green onion
- to 2 cloves garlic, minced
- 1/8 tsp. ground black pepper
- 1 jar (16 ounces) Pace® Chunky Salsa
- Combine the tortilla chips and the butter in a small bowl. Press the mixture into the bottom of a 9-inch springform pan. Place the springform pan in a shallow baking pan.
- Beat the cream cheese, sour cream and eggs in a medium bowl, using an electric mixer at medium speed, until the mixture is smooth. Stir in the cheese, onion, garlic and black pepper. Pour the cheese mixture into the prepared pan.
- Bake at 350 degrees F. for 30 minutes or until it's set. Cool the cheesecake on a wire rack. Refrigerate until serving time. Remove the cheesecake from the pan.
- Top the cheesecake with the salsa and cut it into 12 wedges.
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