taco cheesecake
(1 rating)
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This recipe is just a little different cheesecake. My family and friends always had to have this on get-to-gathers, sleep overs, and backyard bbq's, or even on week-ends, for friendly card games.
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(1 rating)
yield
18 -20
prep time
15 Min
cook time
40 Min
Ingredients For taco cheesecake
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3 tbscornmeal
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3 pkg(8 oz ea) creamcheese, softened
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1 envtack seasoning, your choice, i like the spicy
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1/2-2/3cups sour cream
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1/2-2/3cup salsa, your choice, i like medium to hot
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2 eggslightly beaten
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1 cup(4 oz) shredded pepper jack cheese
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1 can(4 oz) chopped green chilies, drained
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1/2 cupchopped ripe olives, or to choice
- TOPPING
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1 cup(8 oz) sour cream
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1/4 cupripe olives
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1/4 cupsliced green olives
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1/4cup each, sliced cherry tomatoes and chopped green onions
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assorted crackers
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1jalapeno pepper, sliced, or to taste
How To Make taco cheesecake
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1Sprinkle bottom of greased 9 inch spring form pan with cornmeal, set aside.
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2In mixing bowl, beat cream cheese till smooth. Add taco seasoning, sour cream and salsa. Stir iln eggs, pepper jack cheese and chilies. Fold in olives. Pour over cornmeal. Place pan on baking sheet.
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3Bake at 350 for 30-35 minutes or till center is almost set. Cool on wire rack for 10 minutes. Carefully run knife around edge of pan to loosen, cool for 1 hour.(top of cheesecake may crack) Refridge overnight.
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4Remove sides of pan. Spread sour cream over top and sides of cake. Arrange olives, onions, tomato slices and pepper slices on top. Serve with crackers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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