More Great Recipes: Appetizer

Taco Cheesecake #1

User Avatar
Member since 2006
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

3 teaspoons cornmeal
3 pkgs. (8 oz. each) cream cheese, softened

1 envelope taco seasoning

1/2 cup sour cream

1/2 cup salsa
2 eggs, slightly beaten
1 cup (4 oz.) shredded Pepper Jack cheese

1 can (4 oz.) chopped green chilies, drained

1/2 cup chopped ripe olives


1 c. (8 oz.) sour cream

1/4 cup sliced ripe olives

1/4 cup sliced green onions

1/4 cup sliced cherry tomatoes

1 jalapeno pepper, sliced

assorted crackers


Sprinkle bottom of a greased 9-in. springform pan with cornmeal; set aside.

In a mixing bowl, beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa. Stir in the eggs, Pepper Jack cheese and chilies. Fold in olives. Pour over cornmeal.

Place pan on a baking sheet. Bake at 350ºF 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. (Top of cheesecake may crack.) Refrigerate overnight.

Remove sides of pan. Spread sour cream over top and sides of cheesecake. Arrange olives, onions, tomato slices and jalapeno slices on top. Serve with crackers.

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana