Taco Cheesecake Recipe

Name: Taco Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 teaspoons cornmeal; 3 (8 ounce) packages cream cheese, softened; 1 envelope taco seasoning; 1/2 cup sour cream; 1/2 cup salsa; 2 eggs, lightly beaten; 1 cup shredded monterey jack pepper cheese (4-oz.); 1 (4 ounce) can chopped green chilies, drained; 1/2 cup chopped ripe black olives; TOPPING; 1 cup sour cream; 1/4 cup sliced black olives; 1/4 cup sliced green onion; 1/4 cup sliced cherry tomatoes; 1 jalapeno pepper, sliced

Servings: persons

3 teaspoons cornmeal
3 (8 ounce) packages cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 eggs, lightly beaten
1 cup shredded monterey jack pepper cheese (4-oz.)
1 (4 ounce) can chopped green chilies, drained
1/2 cup chopped ripe black olives
TOPPING
1 cup sour cream
1/4 cup sliced black olives
1/4 cup sliced green onion
1/4 cup sliced cherry tomatoes
1 jalapeno pepper, sliced

1
Sprinkle bottom of greased 9-inch springform pan with cornmeal; set aside.
2
In mixing bowl, beat cream cheese until smooth.
3
Add the taco seasoning, sour cream and salsa.
4
Stir in the eggs, pepper jack cheese and chilies.
5
Fold in olives.
6
Pour over cornmeal.
7
Place pan on a baking sheet.
8
Bake at 350 degrees for 30-35 minutes or until center is almost set.
9
Cool on a wire rack for about 10 minutes.
10
Carefully run a knife around edge of pan to loosen; cool for 1 hour.
11
NOTE: top of cheesecake may crack.
12
Refrigerate overnight.
13
Remove sides of pan.
14
Spread sour cream over top and sides of cheesecake.
15
Arrange olives, onions, tomatoes and jalapeno slices on top in a circular motion.
16
I do tomatoes on the outer edge, then green onion, jalapeno, then scatter black olives randomly, within the circle.
17
Serve with assorted crackers.

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 15 ingredients. The key ingredients include: 3 teaspoons cornmeal, 3 (8 ounce) packages cream cheese, softened, 1 envelope taco seasoning, 1/2 cup sour cream, and more.

Yes, Taco 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.

Taco Cheesecake

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