Lucille Hoerle Recipe

TACO CHEESECAKE

By Lucille Hoerle hoerlel


Rating:
Prep Time:
Cook Time:
Comments:

I have made this for many potlucks/parties and I have had to give out the recipe so many times that I had copies made and kept them in my purse.

Ingredients

1 c
(8 oz.) sour cream
1/4 c
sliced ripe olives
1/4 c
green onions
1/4 c
sliced cherry tomatoes
1
jalapeno pepper, sliced
CHEESE CAKE PORTION
3 tsp
cornmeal
3 pkg
(8 oz) cream cheese, softened
1 pkg
taco seasoning
1/2 c
sour cream
1/2 c
salsa
2
eggs, lightly beaten
1 c
shredded pepper jack cheese
1 can(s)
(4 oz) chopped green chillies, drained
1/2 c
chopped ripe olives

Directions Step-By-Step

1
Sprinkle bottom of greased 9 in. springform pan with cornmeal; set aside. In mixing bowl, beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa. Sir in the eggs, pepper Jack cheese and chilies. Fold in olives. Pour over cornmeal. Place pan on baking sheet.
2
Bake at 350 for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight. Decorate with the sour cream, olives, green oninos, tomatoes and jalapeno pepper.

About this Recipe

Course/Dish: Cheese Appetizers
Hashtags: #and, #True, #cheese tried

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9 Comments

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Dec 17, 2013 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN"
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Oct 10, 2011 - Lucille Hoerle shared a photo of this recipe. View photo
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Lucille Hoerle hoerlel
Oct 4, 2011
Yes, the topping goes on after it is cooked. I freeze it before the topping and just defrost it in the fridge and add the rest of the stuff just before serving. I have "forgotten" to add the topping once and it was still good because there is still so much flavor. Sorry to say I do not remember where I got this recipe so I can give credit.
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Laurie Roberts Luv2TryNew
Oct 3, 2011
I love that you can make it ahead and refrigerate or freeze. One quick question = the first few ingredients (sour cream, green onion, olives, tomato, jalapeno) is topping on the "cheesecake" after all cooked, right? I'm thinking that's it, but don't want to assume. Man this sounds good! I love green chilies and pepper jack cheese..yum!
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Lucille Hoerle hoerlel
Oct 3, 2011
I hope you enjoy it, Laurie, as much as we do. I love the idea that it can be made ahead and just refrigerated. I have even frozen it and it is still good. Enjoy!