taco cheesecake
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.
prep time
20 Min
cook time
35 Min
method
---
yield
Ingredients
- 1 cup (8 oz.) sour cream
- 1/4 cup sliced ripe olives
- 1/4 cup green onions
- 1/4 cup sliced cherry tomatoes
- 1 - jalapeno pepper, sliced
- CHEESE CAKE PORTION
- 3 teaspoons cornmeal
- 3 packages (8 oz) cream cheese, softened
- 1 package taco seasoning
- 1/2 cup sour cream
- 1/2 cup salsa
- 2 - eggs, lightly beaten
- 1 cup shredded pepper jack cheese
- 1 can (4 oz) chopped green chillies, drained
- 1/2 cup chopped ripe olives
How To Make taco cheesecake
-
Step 1Sprinkle 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.
-
Step 2Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes