Fiesta Southwestern Cheesecake

  • Yield: 25 servings


1cup toasted corn checks cereal crumbs
1tablespoon butter, melted
1tablespoon olive oil
2 (8-ounce) packages reduced-fat cream cheese
1/3cup nonfat sour cream
1 egg
2 egg whites
1teaspoon minced garlic
1/2teaspoon chili powder
1/4teaspoon ground cumin
1cup shredded reduced-fat sharp Cheddar cheese
2 (4-ounce) cans chopped green chiles, drained
1bunch green onions, chopped
1/2cup chopped onion
2cups salsa, divided


  1. Preheat oven 350F. Spray a 9 inch springform pan with nonstick cooking spray.
  2. Mix cereal crumbs, butter, oil and mold along the bottom of the pan.
  3. Combine cream cheese, sour cream, egg and egg whites until creamy. Add garlic, chili powder and cumin, mixing well.
  4. Spoon in cheddar cheese, green chilies, green onions and onion. Spread half  the mixture over crust, followed with with 1 cup salsa, and cover with remaining cream cheese mixture; do not mix.
  5. Bake 50 to 60 minutes. Let cool 10 minutes before running a knife around the pan to loosen edges. Cool to room temperature before refrigerating. Before serving, add an additional layer of salsa on top.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 96
  • Fat 6g
  • Saturated Fat 4g
  • Cholesterol 26mg
  • Sodium 252mg
  • Carbohydrate 6g
  • Fiber 1g
  • Sugars 2g
  • Protein 4g