Taco Cheesecake #1
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
Topping:
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
Directions
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.
