Chunky Salsa Cheesecake

Campbell's Chunky Salsa Cheesecake Recipe

A perfect centerpiece for your next party whether it's cocktails for 20 or a tailgating get-together.

At a glance


15 min.


5 hr. 5 min.



Bake: 30 min.

Chill: 4 hr.

Cool: 20 min.

Made With

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

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What You'll Need

3 ounces crushed tortilla chips (about 1 cup)
1/2 cup butter, softened (1 stick)
2 packages (8 ounces each ) cream cheese, softened
1 pint sour cream
2 eggs
8 ounces shredded Cheddar cheese (about 2 cups)
1/2 cup chopped green onion
1 to 2 cloves garlic, minced
1/8 teaspoon black pepper
1 jar (16 ounces) Pace® Chunky Salsa

How to Make It

  • 1

    Combine the tortilla chips and the butter in a small bowl. Press the mixture into the bottom of a 9-inch springform pan. Place the springform pan in a shallow baking pan.

  • 2

    Beat the cream cheese, sour cream and eggs in a medium bowl with an electric mixer on medium speed until the mixture is smooth.  Stir in the cheese, onion, garlic and black pepper. Pour the cheese mixture into the pan.

  • 3

    Bake at 350°F. for 30 minutes or until set.  Let the cheesecake cool in the pan on a wire rack for 20 minutes.  Cover the pan and refrigerate for 4 hours or overnight.

  • 4

    Remove the cheesecake from the pan.  Top with the salsa and cut into 12 wedges.

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