Chunky Salsa Cheesecake

January 13, 2014

121

A perfect centerpiece for your next party whether it's cocktails for 20 or a tailgating get-together.

What You'll Need
1 cup crushed tortilla chips
1/2 cup butter, softened (1 stick)
2 packages (8 ounces each) cream cheese, softened
1 pint sour cream
2 eggs
8 ounces shredded Cheddar cheese (about 2 cups)
1/2 cup chopped green onion
1 to 2 cloves garlic, minced
1/8 teaspoon ground black pepper
1 jar (16 ounces) Pace® Chunky Salsa

How to Make It 1 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. 2 Beat the cream cheese, sour cream and eggs in a medium bowl with an electric mixer on medium speed until the mixture is smooth. Stir in the cheese, onion, garlic and black pepper. Pour the cheese mixture into the pan. 3 Bake at 350°F. for 30 minutes or until set. Let the cheesecake cool in the pan on a wire rack for 20 minutes. Cover the pan and refrigerate for 4 hours or overnight. 4 Remove the cheesecake from the pan. Top with the salsa and cut into 12 wedges

Nutritions

Calories
514

Sodium
983mg
40% DV

Fat
34g
52% DV

Protein
24g
48% DV

Carbs
19g
6% DV

Fiber
3g
14% DV