Dessert: Salsa Cheesecake Recipe

Ingredients

2 packages (8 ounces each) cream cheese, softened
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups (16 ounces) sour cream, divided
3 eggs, lightly beaten
1 cup salsa
1 can (4 ounces) chopped green chilies, drained
Guacamole
1 medium tomato, diced
Tortilla chips or crackers

Instructions

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.
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.
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.
To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers.

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