Taco Cheesecake

Taco Cheesecake

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Pat Campbell


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.


★★★★★ 1 vote

15 Min
40 Min


  • 3 tbs
  • 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

  • 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


  1. Sprinkle bottom of greased 9 inch spring form pan with cornmeal, set aside.
  2. In 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.
  3. Bake 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.
  4. Remove 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.

Printable Recipe Card

About Taco Cheesecake

Course/Dish: Cheese Appetizers Salsas
Hashtags: #spicy #creamcheese

Show 1 Comment & Review

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