Deb Crane Recipe

Taco Cheesecake

By Deb Crane songchef


Rating:
Serves:
18-20
Method:
Bake
Comments:

This is an excellent appetizer to bring to a gathering. It does need to chill over night, and requires a spring form pan, so keep that in mind. Then you can decorate it any way you choose. It is an awesome tasting taco spread that can be served with crackers,tortilla chips or anything else a taco spread would go good on. I got this recipe years ago from taste of home, Judy Eckert.
I have made it for many gatherings and it is well received by all who have tried it. My Step Daughter did the decorating of this one. She really got into it. :)
Very tasty and impressive and gone in no time!

Ingredients

FOR THE CHEESECAKE:
2 Tbsp
yellow cornmeal
3 pkg
8 ounce each, cream cheese, softened
1
envelope taco seasoning
1/2 c
sour cream
1/2 c
salsa
2
eggs,lightly beaten
2 c
shredded cheddar cheese (or pepper jack cheese)
4 oz
green chilies, shredded (can of shredded) optional ( i dont use this)
1/2 c
chopped ripe black olives
FOR THE TOPPING
1 c
sour cream (8 ounces)
1/4 c
sliced black olives
1/4 c
sliced green onions
1/4 c
sliced cherry tomatoes
1
jalapeno pepper,sliced (optional i do not use)
any other way you like to decorate the top. sky is the limit!

Directions Step-By-Step

1
The day before serving:

Preheat oven to 350 degrees.
Grease a 9 inch spring form pan. Sprinkle with cornmeal to cover the bottom.
Set aside.
2
In mixing bowl, beat cream cheese until smooth. Add the taco seasoning,sour cream and salsa. Blend well. Add the eggs,cheese and chilies(if using)
Fold in the olives. Pour over cornmeal bottomed pan.
3
Bake @ 350 degrees for 30-35 minutes or until center is almost set. Cool on wire rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen. Cool in the pan for another hour. (if top of cheese cake cracks, that is ok.
4
After the hour of cooling, refrigerate it in the pan, over night or at least 8 hours.
5
Remove sides of spring form pan.
Spread sour cream all over like frosting a cake.
6
Decorate with olives,onions,tomatoes,jalapeno (if using) or any other ingredient you see fit for a beautiful presentation. This time we used Kale chips for the edges, and I really like how that looked.
7
Serve with crackers,tortilla chips, or any other ingredient that a taco spread would go good with.

Serves at least 18 to 20 people.
8
NOTE:
This travels well! And you make it ahead of time so no last minute fuss.

Also, for decorating, I de-seed my tomatoes. This way they do not get runny and ruin the beautiful presentation and decoration.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Hashtags: #Party, #creamcheese, #taco

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9 Comments

user
Oct 24, 2014 - Deb Crane shared a photo of this recipe. View photo
user
Deb Crane songchef
Dec 12, 2013
:) Easy and good for a large crowd. Slice into it so they know it is ok to break in and enjoy! :) Really good pleaser for a gathering..... always enjoyed and mild individual servings. (No double dipping) Carol! LOL!
It holds it's shape for hours and hours, so no need to worry about presentation on a buffet table. ;)
user
Dec 12, 2013 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN"
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Pat Duran kitchenchatter
Jul 8, 2013
Very impressive- a lot of talent in that there kitchen!
user
Carol Perricone coolbaker1
Jul 8, 2013
That is so awesome! No "double dipping" into a bowl of food with a chip or cracker. LOL... Perfect!!! It just keeps getting better and better. When I make mine, I'll post pictures for you; IF it turns out ok. :)