Mexican Cheesecake Recipes

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MEXICAN CHEESECAKE



Mexican Cheesecake image

Just looking at this pretty, flavor-packed savory cheesecake makes us want to shout Olé!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 9h20m

Yield 20

Number Of Ingredients 10

1/2 cup Gold Medal™ all-purpose flour
3 tablespoons butter or margarine, softened
1 egg yolk
2 packages (8 ounces each) cream cheese, softened
1 package (1 ounce) Old El Paso™ taco seasoning mix
3 eggs
2 cups shredded Cheddar cheese (8 ounces)
1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
1 cup sour cream
Crackers, if desired

Steps:

  • Move oven rack to lowest position. Heat oven to 400°F. Lightly grease springform pan, 9x3 inches.
  • Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.
  • Reduce oven temperature to 350°F . Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in Cheddar cheese and chiles. Pour over crust.
  • Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.

Nutrition Facts : Calories 195, Carbohydrate 5 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 260 mg

MEXICAN CHEESECAKE



Mexican Cheesecake image

People will rave over this super-easy cheesecake appetizer. I've made this recipe several times at parties, and people were so surprised it was low fat. Make it a day ahead for convenience, adding salsa just before serving. -Sandy Burkett, Galena, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 24 servings.

Number Of Ingredients 8

2 packages (8 ounces each) reduced-fat cream cheese
1-1/4 cups reduced-fat sour cream, divided
1 envelope taco seasoning
3 large eggs, lightly beaten
1-1/2 cups shredded sharp cheddar cheese
1 can (4 ounces) chopped green chilies
1 cup chunky salsa, drained
Tortilla chips or fresh vegetables

Steps:

  • In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies. , Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.

Nutrition Facts : Calories 107 calories, Fat 8g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

SOPAPILLA CHEESECAKE PIE



Sopapilla Cheesecake Pie image

I make this to take to pot luck dinners and get rave reviews! Easy to make, smells great while cooking and tastes wonderful!

Provided by CandelB

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h

Yield 12

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
1 ¾ cups white sugar, divided
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
1 teaspoon ground cinnamon
½ cup butter, room temperature
¼ cup honey

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
  • Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
  • Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
  • Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Nutrition Facts : Calories 480.6 calories, Carbohydrate 50.8 g, Cholesterol 61.4 mg, Fat 28.7 g, Fiber 0.1 g, Protein 5.6 g, SaturatedFat 15.1 g, Sodium 458.7 mg, Sugar 37.7 g

MEXICAN CHEESECAKE



Mexican Cheesecake image

I got this recipe from a lady I work with. We were having a Mexican potluck at work. When she told us she was bring Mexican cheesecake, we all kinda looked at her funny. After we got done eating the cheesecake, we asked for for the directions on how to make it. I took it home and made it that night for a family get together we have every weekend. It was very easy to make. It sat in my house overnight before I took it out to my grandma's house. Not sure how I kept my boyfriend out of it. It smelled so good. It went so fast. My mom and grandma told me from now on this is what I'm to bring every weekend. I hope y'all enjoy the recipe.

Provided by Jessica Williams

Categories     Cheesecake

Time 40m

Yield 12 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages cream cheese (soften)
1 1/2 cups sugar
2 eggs
2 (8 ounce) cans crescent rolls
6 teaspoons butter (soften)
4 teaspoons cinnamon

Steps:

  • Preheat oven to 350°F.
  • Mix cream cheese, eggs, 1 cup of sugar (reserve 1/2 cups of sugar for the topping).
  • Roll out 1 can of crescent rolls and places on bottom of buttered 13 x 9 glass cake pan.
  • Pour mixture on top of crescent rolls.
  • Roll out other can of crescent rolls and place on top of mixture. (If seams come undone while rolling out. pinch together).
  • Mix 1/2 cup of sugar and 4 tsp of cinnamon in different bowl.
  • Spread softened butter on top of crescent rolls.
  • Sprinkle sugar and cinnamon mixture on top of butter.
  • Place in oven for 30-40 minutes depending on your oven.

MEXICAN CHOCOLATE CHEESECAKE



Mexican Chocolate Cheesecake image

My kids love this and we used it to make mini cheesecake bites for a bake sale too. We found the recipe somewhere and tweeked it a little. If you make cheesecake bites in a mini muffin pan you may want to reduce the recipe some as we made 82 with the full recipe.

Provided by toozie

Categories     Dessert

Time 1h50m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 11

1 1/2 cups crushed vanilla wafers
3/4 teaspoon ground cinnamon
3 tablespoons butter or 3 tablespoons margarine, melted
1 1/2 cups semi-sweet chocolate chips
1/2 cup whipping cream
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/16 teaspoon cayenne pepper, if desired, adjust to taste
1 teaspoon ground cinnamon
1 teaspoon vanilla
3 eggs

Steps:

  • Heat oven to 350 degrees. Wrap outside bottom and side of 8 or 9 inch springform pan with heavy duty foil. (to prevent leaks) Spray inside of pan with cooking spray. Grind and mix wafers with 3/4 tsp cinnamon (I use a food processor or blender) mix in melted butter; press into bottom of pan. Note: If making Mini's put small amout of crust mix in each muffin liner and tamp down. Bake crust 8 to 10 minutes or until set. (For Mini's just a few minutes) Reduce oven temperature to 300 degrees. Cool crust 10 minutes before filling.
  • In 2 quart saucepan, melt chocolate chips and cream over medium - low heat; stir until smooth. In large bowl, beat cream cheese, sugar, pepper, 1/2 tsp cinnamon and vanilla with mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour over crust. Bake at 350 degrees for 1 hour or until edge of cheesecake is set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open oven door 4 inches. Leave cheesecake in oven 30 minutes. After removing cake from oven run a metal spatula around the edge of pan. Cool on rack for 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan again; remove side of pan. Top with whipped cream and sprinkle remaining 1/2 tsp cinnamon if desired. You can also put some chocolate shavings on top to fancy it up. Store in refridgerator. Note: Mini's take about 12 min to cook.

Nutrition Facts : Calories 305.1, Fat 25.1, SaturatedFat 14.4, Cholesterol 97.7, Sodium 173.7, Carbohydrate 18.6, Fiber 1.1, Sugar 16.3, Protein 4.5

MEXICAN CHEESECAKE (SAVOURY)



Mexican Cheesecake (Savoury) image

This is a savoury cheesecake best served as an appetizer or a main course, accompanied by a lovely, leafy salad.

Provided by evelynathens

Categories     One Dish Meal

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 16

6 corn tortillas
3 tablespoons melted butter or 3 tablespoons olive oil
12 ounces plain goat cheese
12 ounces cream cheese
1 1/4 cups sour cream
2 cloves garlic, minced
2 jalapenos or 2 serrano chilies, finely minced
1 cup salsa, drained,plus a little extra for garnish
3 tablespoons tomato paste
1 1/4 teaspoons salt
1 teaspoon fresh ground pepper
4 extra large eggs
1/2 cup chopped cilantro, plus some sprigs for the garnish
2 stiffly beaten egg whites
watercress (to garnish)
sliced avocado (to garnish)

Steps:

  • Oven dry the tortillas at 200F directly on an oven rack for 45 minutes, until very crackly crisp.
  • When the tortillas are cool, grind very fine in a food processor.
  • Place in an airtight bag until ready to use.
  • May be done several days ahead.
  • Preheat oven to 350 degrees.
  • Brush the inside of a 9-inch springform pan with melted butter and carefully coat with tortilla crumbs.
  • Tap out excess and reserve for topping.
  • In the bowl of an electric mixer or food processor, beat together the cheeses, sour cream, garlic, jalapenos, salsa, tomato paste, salt, pepper and eggs.
  • Beat until smooth.
  • Fold in the cilantro and beaten egg whites.
  • Pour into prepared pan and sprinkle top evenly with remaining tortilla crumbs.
  • Wrap bottom of pan in heavy aluminum foil to prevent leaking.
  • Place pan inside a larger pan and pour in enough hot water to come up 1 inch.
  • Bake for 70 minutes.
  • Test center with a knife, which should come out clean.
  • Cool in oven with door ajar.
  • Remove sides from pan, but leave cake on the pan bottom.
  • Place on platter.
  • Surround with watercress.
  • Place a bouquet of watercress on center of the cake.
  • Garnish with crescents of avocado.
  • Cut into wedges and serve with tomato salsa on the side.
  • The cheesecake is best not refrigerated, so ideally, it should come out of the oven about 2 hours before serving time.

Nutrition Facts : Calories 521.2, Fat 42.9, SaturatedFat 26.5, Cholesterol 230.3, Sodium 1062.9, Carbohydrate 15.9, Fiber 2.1, Sugar 3.5, Protein 20.1

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