Salsa Cheesecake

Recipe by Mirj2338

Another one of my super-low-carb discoveries. Great as an appetizer or a snack, good at parties.

Top Review by twissis

I cannot believe my luck at getting to tag such a great make-ahead, yummy to eat & elegant to look at Tex-Mex style appy! As we agreed, I made the recipe in ramekin servings. They were so easy to fix, we loved them & they are certainly company-worthy. Once again versatility got high points from me as this dish works as an appy, part of a Tex-Mex breakfast or brunch, a side-dish & buffet or potluck item, or even as a picnic or patio party item since it is served cold, made ahead & the ingredients are easily portable. My mind races w/endless options & I expect to use all of them. Thx for posting this great recipe for us, Mirj. :-)

Ingredients Nutrition


  1. Preheat oven to 325 degrees F.
  2. Beat the cream cheese with the eggs until blended.
  3. Mix in the salsa.
  4. Spray a 9 inch springform pan with cooking spray.
  5. Pour the cheese/egg/salsa mixture into the pan and bake for 45 minutes.
  6. Remove from the oven, and cool for ten minutes.
  7. Loosen sides of pan, and cool to room temperature.
  8. Remove the sides and chill until just before serving.
  9. Spread the top of cheesecake with sour cream and sprinkle with red pepper, green onion and cheddar cheese.
  10. Cut in wedges to serve.

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