Yummy Mexican Cheesecake Appetizer

16 Servings
Cheese
Mexican
Appetizers Snacks Bake Fall Fourth of July Spring Summer Superbowl Winter Mexican Cheese


-- CRUST --
1 cup tilla Chips finely crushed
3 tablespoon ter melted

-- FILLING --
2 packages (8 oz) Light or Regular am Cheese softened
1 package o Seasoning Mix
2 s
2 cups ddar or Mexican Cheeses shredded
1/2 cup Thick and Chunky Salsa
1 cup r cream light or regular

-- TOPPING --
Green on chopped
Ripe ves sliced
atoes chopped
tilla Chips or Crackers

In small bowl, stir together crushed tortilla chips and butter. Press onto bottom of 9-inch springform pan. Bake at 325 degrees for about 10 minutes. Cool slightly. In large bowl, combine cream cheese and taco seasoning mix. Beat at medium speed, scraping bowl often, until well mixed, about 1-2 minutes. Add eggs. Continue to beat until smooth. Stir in cheese and salsa. Carefully spoon cream cheese mixture over crust spreading to smooth. Bake at 325 degrees for 30-35 minutes or until edges are set (center of cheesecake will be slightly soft). Top with sour cream. Cool completely. Cover; refrigerate until serving time (overnight is ideal). Just before serving, remove sides of springform pan; garnish with green onions, ripe olives and tomatoes. Serve with tortilla chips. Enjoy!


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