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Organized Island » Recipes

Salsa Cheesecake #AppetizerWeek

Published: Jan 25, 2014 · Modified: Feb 8, 2023 by Raquel · This post may contain affiliate links · 15 Comments

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Really-simple-salsa-cheesecake

Welcome to Day #6 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan , we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Today is our final day of #AppetizerWeek. We hope you have enjoyed it as much as we have! Should we make it an annual event? I think so!

Salsa cheesecake has been around a while. The first time I made one, I was hooked on these.

This recipe is for a small cheesecake that will fit in a 5" round pan. You will want to double it to make a 9 inch cake-sized springboard pan. This smaller version works, with a few simple steps.

 

Salsa Cheesecake

Serves 6

1 8 oz cream cheese

2 cups cheddar cheese, shredded

3 tablespoons bread crumbs

1 egg

2 tablespoons chopped green chilis

½ teaspoon garlic salt

¼ teaspoon cumin

¼ teaspoon salt

 

Pre-heat oven to 325°.

In a bowl, mix together cream cheese, cheddar cheese, ¼ cup salsa,  and green chili, egg and spices.

 

How-to-make-salsa-cheesecake

 

Prepare a small cake pan. line the bottom of the baking pan with a piece of parchment paper cut to size. Butter sides of baking pan.

Pour cheese mixture into pan and bake 20-25 minutes. Let cool a few minutes before attempting to remove from pan.

 

 

 

Baked-salsa-cheesecake

 

Use a spatula or butter knife to slowly remove from pan. Flip over onto a plate using pot holders.

how to get baked dip out of pan

 

Then flip again using a second plate so cheesecake is right side up.  Top with remaining ¼ cup salsa and serve with tortilla chips. You can even add some sour cream on top if you like. This recipe can be doubled and is easier removed using a 9" springform baking pan.

 

superbowl-baked-dip-idea

 

Have you ever tasted Salsa Cheesecake?

good-giveaway
Today's giveaway is absolutely amazing. It is a huge cookbook giveaway, one winner takes ALL. We would like to thank Healthy Slow Cooking, Scarletta Bakes, Quarry Spoon and Fair Winds Press. We appreciate all our sponsors and folks who helped put together this fabulous giveaway. This giveaway is open to U.S. residents only. Sorry to all our Canuck and International friends.
List of cookbooks up for grabs for #AppetizerWeek, one winner takes ALL:

Vegan Slow Cooking for Two or Just For You by Kathy Hester

The Great Vegan Bean Book by Kathy Hester

The Vegan Slow Cooker by Kathy Hester

The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi

Easy as Pie Pops: Small on Size and Huge on Flavor and Fun by Andrea Smetona

Stuffed The Ultimate Comfort Food Cookbook: Taking Your Favorite Foods and Stuffing Them to Make New, Different and Delicious Meals by Dan Whalen

Baking by Hand: Make the Best Artisanal Breads and Pastries Better Without a Mixer by Andy King

Bake and Destroy: Good Food for Bad Vegans by Natalie Slater

Stealth Health Lunches Kids Love: Irresistible and Nutritious Gluten-Free Sandwiches, Wraps and Other Easy Eats by Tracy Griffith

Scoop Adventures: The Best Ice Cream of the 50 States: Make the Real Recipes from the Greatest Ice Cream Parlors in the Country by Lindsay Clendaniel

 

best-giveaway-on-web

Gluten-Free 101: The Essential Beginner's Guide to Easy Gluten-Free Cooking by Carol Fenster

Vegan Food Gifts by Joni Marie Newman

Whole Grain Vegan Baking by Celine Steen

Great Gluten-Free Vegan Eats From Around the World by Allyson Kramer

The Flavorful Kitchen Cookbook by Molly Krause

500 Paleo Recipes by Dana Carpenter

Paleo Sweets and Treats by Heather Connell

Fire in my Belly by Kevin Gillespie

Latin American Street Food by Sandra Gutierrez

Eat your Vegetables by Joe Yonan

Cooking Slow by Andy Schloss

***Disclaimer: This giveaway is being provided by sponsors. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***

Good luck!

a Rafflecopter giveaway

Signature

Visit all the other Appetizer Week participants for more dishes for the Big Game:

    • Farewell to Appetizer Week by Cravings of a Lunatic
    • Farewell to Appetizer Week by Kiss My Smoke
    • Buffalo Chicken Dip by Frugal Antics of a Harried Homemaker
    • Kickin' Meatballs by Yours and Mine Are Ours
    • Vegan Creamy Spinach Dip by Je Suis Alimentageuse
    • Jalapeno Cheddar Bites by Rants From My Crazy Kitchen
    • Parmesan and Dill Snack Crackers by From Gate to Plate
    • Game Day Guacamole by Flavor Mosaic
    • Buffalo Spiced Popcorn by Wonky Wonderful
    • Smoked Salmon Bites by Dizzy Busy and Hungry
    • Queso Stuffed Padron Peppers over Romesco by The Little Ferraro Kitchen
    • Hoisin Beef and Scallion Rolls by Karen's Kitchen Stories
    • Smoked Salmon Potato Stacks by Food Lust People Love
    • Party Pinwheels by My Catholic Kitchen
    • Parmesan Asparagus Phylo Spears by Makobi Scribe
    • Black Bean Hummus by Home Cooking Memories
    • Mini Beef Wellingtonsby Clarks Condensed
    • PB & J Wings by Cooking In Stilettos
    • Creamy Cilantro Lime Dip by Mom's Test Kitchen
    • Rosemary and Sea Salt Roasted Almonds by Try Anything Once Culinary
« How to Make Simple Jalapeno Poppers
My Priceless Experience at the Grammy Awards Red Carpet »

About Raquel

Southern California mom who blogs about time-saving recipes, entertaining and party ideas.

Reader Interactions

Comments

  1. Akaleistar

    January 25, 2014 at 8:53 am

    This looks so good! I have to try it.

    Reply
    • Raquel

      January 25, 2014 at 4:27 pm

      Thank you and hugs for the shout out! 🙂

      Reply
  2. Amber

    January 25, 2014 at 4:43 pm

    My favorite is Baking by Dorie Greenspan.

    Reply
  3. K.C.

    January 25, 2014 at 9:43 pm

    So at what point do the egg, bread crumbs, and spices become part of the recipe?

    Reply
    • Raquel

      January 25, 2014 at 10:15 pm

      Thanks for letting me know. My sentence was cut off. It is all mixed together before baking, except for 1/4 cup of the salsa.

      Reply
  4. Lora @ Crazy Running Girl

    January 26, 2014 at 10:47 am

    Love my Runner's World cookbook!

    Reply
  5. Kait @ ChickadeeSays

    January 26, 2014 at 1:22 pm

    Any canning cookbooks- they are so fun!

    Reply
  6. Linda

    January 26, 2014 at 3:55 pm

    I like the sound of this. It would be a hit at any Super Bowl party. I'd love it if you linked this to our party at Tumbleweed Contessa.

    Go team!

    Linda

    Reply
  7. Tammie D

    January 26, 2014 at 11:13 pm

    The Pioneer Woman's cookbooks are my favorite.

    Reply
  8. Rachel Cotterill

    January 27, 2014 at 7:02 am

    I've never heard of this before. It sounds amazing, salsa and cheese were made to go together 🙂

    Reply
  9. soniabarton

    January 27, 2014 at 10:26 am

    Oh my, that looks so good!!!! And really who wouldn't be able to use all those cookbooks!

    Reply
  10. Jessica Beal Harlow

    January 31, 2014 at 1:52 pm

    My favorite cookbook is The Moosewood Restaurant Daily Special cookbook!

    Reply
  11. Kim Beaulieuc

    January 31, 2014 at 8:31 pm

    This looks amazing and super unique. I dig that it's a savoury cheesecake. Thanks so much for joining us this week. xx

    Reply
    • Raquel

      February 01, 2014 at 6:22 am

      Thank you Kim! It is always a hit.

      Reply
  12. Laurie

    February 08, 2014 at 6:47 pm

    Oh...my...yum! This recipe sounds great!

    You ROCK for linking up this week to Tip Me Tuesday. {high fives}

    Just a heads up, Tip Junkie can help you index your blog more effectively if you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room!

    Simply login and click "add a project" on your profile page to get started. {yep I've got your back!}

    ~ Laurie {a.k.a. the Tip Junkie}
    Link ~ http://www.tipjunkie.com/how-to-add-a-craft-room-project-on-tip-junkie

    Reply

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Hi, I'm Raquel! I am a self-proclaimed foodie and have enjoyed cooking and baking since I was little. I loved baking cookies with my mother and grandma as a child, and later making dinners for my parents to foster my passion while in high school. I also had a passion for organizing and keeping things tidy.

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