Pepper Cheesecake Recipe

Name: Pepper Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 (8 oz.) pkg. cream cheese; 2 c. (8 oz.) shredded sharp Cheddar cheese; 1 (1 1/4 oz.) pkg. taco seasoning; 3 eggs; 1 (16 oz.) carton sour cream, divided; 1 (4 oz.) can chopped green chilies, drained; 1/2 c. diced sweet red pepper; 1/2 c. hot salsa; 2 (8 oz.) containers frozen guacamole, thawed; chopped fresh tomatoes, sliced ripe olives, sharp cheese, Cheddar cheese (optional, garnishes)

Servings: persons

2 (8 oz.) pkg. cream cheese
2 c. (8 oz.) shredded sharp Cheddar cheese
1 (1 1/4 oz.) pkg. taco seasoning
3 eggs
1 (16 oz.) carton sour cream, divided
1 (4 oz.) can chopped green chilies, drained
1/2 c. diced sweet red pepper
1/2 c. hot salsa
2 (8 oz.) containers frozen guacamole, thawed
chopped fresh tomatoes, sliced ripe olives, sharp cheese, Cheddar cheese (optional, garnishes)

1
Combine cream cheese, Cheddar cheese and taco seasoning; beat well (high speed if an electric mixer).
2
Add eggs (one at a time, beating well after each addition.) Stir in half of sour cream. Fold in chilies and red pepper.
3
Pour mixture into a greased 10-inch spring-form pan; bake at 350u00b0 for 35 minutes (or until set).
4
Combine remaining half of sour cream and salsa.
5
Spread mixture evenly over cheesecake.
6
Bake an additional 5 minutes; let cool in pan on a wire rack.
7
Cover and chill at least 8 hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (8 oz.) pkg. cream cheese, 2 c. (8 oz.) shredded sharp Cheddar cheese, 1 (1 1/4 oz.) pkg. taco seasoning, 3 eggs, and more.

Yes, Pepper Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pepper Cheesecake

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