Taco Cheesecake

Deb Crane Recipe

By Deb Crane songchef


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!

pinch tips: How to Core and Slice an Apple


2 Tbsp
yellow cornmeal
3 pkg
8 ounce each, cream cheese, softened
envelope taco seasoning
1/2 c
sour cream
1/2 c
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
1 c
sour cream (8 ounces)
1/4 c
sliced black olives
1/4 c
sliced green onions
1/4 c
sliced cherry tomatoes
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

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.
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.
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.
After the hour of cooling, refrigerate it in the pan, over night or at least 8 hours.
Remove sides of spring form pan.
Spread sour cream all over like frosting a cake.
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.
Serve with crackers,tortilla chips, or any other ingredient that a taco spread would go good with.

Serves at least 18 to 20 people.
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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Carol Perricone coolbaker1
Jul 8, 2013
Hi Deb,

This Taco Cheesecake looks amazing!!! I have never seen anything like it!! I have pinched it, and can't wait to make it. Your step-daughter did a wonderful decorating job. I plan on decorating mine the exact same way.

Thanks for posting this recipe!

Carol :)
Deb Crane songchef
Jul 8, 2013
Thanks Carol! It is really good. When you bring it to a party, people ask, what is this? Taco cheese cake. Oh..... (blank look) Spread it on a cracker and try it. Oh, I dont want to ruin the decorations! So I usually bring a spreading knife and dig in so the inside shows..... then they get it.... lol
I didnt get pictures this time of the inside, but imagine a taco spread, except it keeps it shape but is still spreadable.
I plan on making it again for the 20th so I will take pictures of the inside as well. The last gathering, it was so well received that I left it for them to partake. :) They finally got it.... lol
Carol Perricone coolbaker1
Jul 8, 2013
That is funny that you mentioned people's reactions! When I first saw the picture, I thought that I wouldn't want to "mess" it up. Hahaha. I really believe it is a conversation starter when you bring it somewhere new! I LOVE IT!!! I love to see the guests reactions. Great Recipe! I look forward to the "inside" pictures. :)
Deb Crane songchef
Jul 8, 2013
The other good thing about this recipe, is unlike a taco dip, it is easy for people to "slice" a piece and add crackers to their plate. No need to scrape up taco dip and make a mess. It serves very easily. Less mess and they have a portion of spread to enjoy on the plate.
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. :)
Pat Duran kitchenchatter
Jul 8, 2013
Very impressive- a lot of talent in that there kitchen!
Dec 12, 2013 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN"
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. ;)
Oct 24, 2014 - Deb Crane shared a photo of this recipe. View photo
V. Stoen VStoen
Oct 29, 2015
Wow , dangerously CRAZY GOOD , Yikes ! I will be making this for the up coming holidays . Thanks for sharing it's a keeper !
Deb Crane songchef
Oct 30, 2015
It is a great recipe for a large gathering. I was thinking that if one had a few gatherings to attend, this could be made into 2. It does make a large quantity.
And yes, it is really good and keeps well on the buffet table. :)