taco cheesecake

Name: Taco Cheesecake
Yield: 18
Cuisine: American
Ingredients: ## FOR THE CHEESECAKE:; 2 tablespoon(s) yellow cornmeal; 3 package(s) 8 ounce each, cream cheese, softened; 1 - envelope taco seasoning; 1/2 cup(s) sour cream; 1/2 cup(s) salsa; 2 - eggs,lightly beaten; 2 cup(s) shredded cheddar cheese (or pepper jack cheese); 4 ounce(s) green chilies, shredded (can of shredded) optional ( i dont use this); 1/2 cup(s) chopped ripe black olives; ## FOR THE TOPPING; 1 cup(s) sour cream (8 ounces); 1/4 cup(s) sliced black olives; 1/4 cup(s) sliced green onions; 1/4 cup(s) 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!

(1 RATING)

101 Pinches 2 Photos

Deb Crane

Eagle, WI

Updated on Jul 8, 2013

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!

Rate

prep time

cook time

method Bake

yield 18-20 serving(s)

Ingredients

FOR THE CHEESECAKE:
2 tablespoons yellow cornmeal
3 packages 8 ounce each, cream cheese, softened
1 - envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 - eggs,lightly beaten
2 cups shredded cheddar cheese (or pepper jack cheese)
4 ounces green chilies, shredded (can of shredded) optional ( i dont use this)
1/2 cup chopped ripe black olives
FOR THE TOPPING
1 cup sour cream (8 ounces)
1/4 cup sliced black olives
1/4 cup sliced green onions
1/4 cup 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!

How To Make taco cheesecake

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.

Step 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.
Step 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.
Step 4

After the hour of cooling, refrigerate it in the pan, over night or at least 8 hours.
Step 5

Remove sides of spring form pan. Spread sour cream all over like frosting a cake.
Step 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.
Step 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.
Step 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.
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!

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