Taco Cheesecake Recipe

Name: Taco Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons cornmeal; 3 packages (8 ounces each) cream cheese, softened; 1 envelope taco seasoning; 1/2 cup sour cream; 1/2 cup salsa; 2 large eggs, lightly beaten; 1 cup shredded pepper Jack cheese; 1 cup chopped green chilies, drained; 1/2 cup chopped ripe olives; 1 cup 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

Servings: persons

3 teaspoons cornmeal
3 packages (8 ounces each) cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 large eggs, lightly beaten
1 cup shredded pepper Jack cheese
1 cup chopped green chilies, drained
1/2 cup chopped ripe olives
1 cup 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

1
Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside. In a 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.
2
Place pan on a
3
. Bake at 350u00b0 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.
4
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.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 packages (8 ounces each) 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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