Mexican Cheesecake Ole Recipes

PAY DE QUESO (MEXICAN "CHEESECAKE")

Steps:

• 1. Preheat oven to 350*.
• 2. Mix together the cracker crumbs and butter. Press mixture onto bottom and up sides of a 9" pie plate. Refrigerate until ready to use.
• 3. Beat together the remaining ingredients. Beat on med-high for about 1 minute. Pour into prepared crust.
• 4. Bake 40-45 minutes, until the middle is almost set and jiggles slightly. Refrigerate 3 hours before serving.
• 5. Serve plain, with fruit, or cajeta.

MEXICAN CHEESECAKE

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.

MEXICAN CHEESECAKE

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.

SOPAPILLA CHEESECAKE PIE

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.

MEXICAN CHEESECAKE

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 CHEESECAKE OLE'

Steps:

• Heat oven to 325°F.
• Mix by hand the tortilla chips with melted butter. Press mixture into the bottom of a lightly oiled 9 inch springform pan.
• Bake for 12 - 15 minutes, set aside to cool.
• Brown beef and garlic in a skillet, drain. Stir in beans to mix, add salt and pepper to taste - set aside.
• With an electric hand mixer blend well the softened cream cheese, eggs, taco seasonings and Tabasco sauce. Hand stir into mixture the cheese and chilies. Spread this mixture over the cooled crust.
• Spread Meat and Bean filling over that layer.
• Bake 25 - 30 minutes. Remove and cool on wire rack.
• Cover and refrigerate 4 hours.
• Spread sour cream over top, top with garnishes and chill for 2 hours. Slice, unmold and serve.