taco cheesecake
(1 RATING)
This recipe is just a little different cheesecake. My family and friends always had to have this on get-to-gathers, sleep overs, and backyard bbq's, or even on week-ends, for friendly card games.
No Image
prep time
15 Min
cook time
40 Min
method
---
yield
18-20 serving(s)
Ingredients
- 3 tbs - cornmeal
- 3 pkg - (8 oz ea) creamcheese, softened
- 1 env - tack seasoning, your choice, i like the spicy
- 1/2-2/3 - cups sour cream
- 1/2-2/3 - cup salsa, your choice, i like medium to hot
- 2 eggs - lightly beaten
- 1 cup - (4 oz) shredded pepper jack cheese
- 1 can - (4 oz) chopped green chilies, drained
- 1/2 cup - chopped ripe olives, or to choice
- TOPPING
- 1 cup - (8 oz) sour cream
- 1/4 cup - ripe olives
- 1/4 cup - sliced green olives
- 1/4 - cup each, sliced cherry tomatoes and chopped green onions
- - assorted crackers
- 1 - jalapeno pepper, sliced, or to taste
How To Make taco cheesecake
-
Step 1Sprinkle bottom of greased 9 inch spring form pan with cornmeal, set aside.
-
Step 2In mixing bowl, beat cream cheese till smooth. Add taco seasoning, sour cream and salsa. Stir iln eggs, pepper jack cheese and chilies. Fold in olives. Pour over cornmeal. Place pan on baking sheet.
-
Step 3Bake at 350 for 30-35 minutes or till center is almost set. Cool on wire rack for 10 minutes. Carefully run knife around edge of pan to loosen, cool for 1 hour.(top of cheesecake may crack) Refridge overnight.
-
Step 4Remove sides of pan. Spread sour cream over top and sides of cake. Arrange olives, onions, tomato slices and pepper slices on top. Serve with crackers.
- 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