You’ll have to taste it to believe how sensational this savory cheesecake appetizer is. One bite and I’m sure you’ll be hooked… So rich tasting, with a bite of a kick. Perfect to serve when you’re having a party. Each serving has 76 calories and 5 grams of fat.
Ingredients
Ingredients for Crust:
- 1½ tablespoons reduced-fat butter or Smart Balance Light, melted
- 1½ cups reduced-fat tortilla chips, crushed
Ingredients for Filling:
- 2 (8 oz.) packages reduced-fat cream cheese
- 1 cup reduced-fat ricotta cheese
- ½ cup reduced-fat cheddar cheese, shredded
- 1 (1 oz.) package Lawry’s taco seasoning
- 3-5 drops Tabasco sauce (or to taste)
- 2 eggs, I love Egg-Land’s Beat eggs, see healthy benefits
- 2 egg whites
- ¼ cup salsa (I like Pace Chunky Salsa, medium hot)
- ¼ cup scallions, sliced
- 2 tablespoons diced Ortega Chilies, diced (from a can)
- 1 cup Skinny Ranch Dressing or fat-free sour cream
- ½ cup reduced-fat cheddar cheese, shredded
Ingredients for Topping:
- ½ cup salsa
- ⅓ cup scallions, sliced
- ⅓ cup black olives, sliced and drained (1 small can)
Instructions
- Preheat oven to 325 degrees. Coat a 9-inch spring form pan with cooking spray.
- Mix together melted butter and tortilla chips.
- Spread tortilla chips on bottom of pan; set aside.
- Using a food processor or hand mixer, add cream cheeses and whip until smooth.
- Mix in ricotta cheese, ½ cup cheddar cheese, taco seasoning and Tabasco sauce. Mix until well blended.
- Add eggs and egg whites. Beat well.
- Separate batter in half; add salsa to one half and Ortega Chilies and scallions to other half.
- Using a rubber spatula, spread layers into spring form pan (on top of crushed chips).
- Bake in 325 degrees oven for 45 minutes.
- Remove from oven and spread with Nancy’s Skinny Ranch Dressing or fat-free sour cream. Sprinkle with ½ cup cheddar cheese and bake for 10 minutes more. Cool in pan.
- Spread top with topping ingredients, salsa, scallions and black olives.
- Refrigerate in spring form pan for at least 8 hours or overnight before serving.
Notes
Serves 35 (each serving, 2 tablespoons)
Healthy Benefits
This cheesecake is a great source of calcium, thanks to the ricotta, cheddar and cream cheese. Whenever a recipe calls for eggs, I like to use Egg-Land’s Best eggs. They’re better for you than typical eggs. They contain more vitamin E, Omega 3, and 25% less saturated fat than regular eggs. You’ll find them in most supermarkets.
Serving Tip
If you are not having a crowd you can easily cut this recipe in half. Instead of using a 9-inch spring form pan use a 6-inch spring form pan. Serve this cheesecake dip with reduced-fat tortilla chips.
Weight Watchers POINTS PLUS 2
Healthy Benefits
This cheesecake is a great source of calcium, thanks to the ricotta, cheddar and cream cheese. Whenever a recipe calls for eggs, I like to use Egg-Land’s Best eggs. They’re better for you than typical eggs. They contain more vitamin E, Omega 3, and 25% less saturated fat than regular eggs. You’ll find them in most supermarkets.
Serving Tip
If you are not having a crowd you can easily cut this recipe in half. Instead of using a 9-inch spring form pan use a 6-inch spring form pan. Serve this cheesecake dip with reduced-fat tortilla chips.
Weight Watchers POINTS PLUS 2
| SKINNY FACTS: for 1 serving (2 tablespoons) 76 cal, 5g fat, 6g protein, 5g carbs, 0g fiber, 188mg sodium, 0g sugar |
| FAT FACTS: for 1 serving (2 tablespoons) 166 cal, 15g fat, 4g protein, 4g carbs, 0g fiber, 191mg sodium, 0g sugar |
Skinny Facts
Serving: 2tablespoonsCalories: 76kcalCarbohydrates: 5gProtein: 6gFat: 5gSodium: 188mgPlus Points: 2
