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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Taco Cheesecake Recipe

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This recipe for Taco Cheesecake is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tsp. cornmeal
3 pkgs (8 oz) cream cheese
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 eggs, lightly beaten
1 cup shredded pepper jack cheese
1 can chopped green chilies, drained
1/2 cup chopped ripe olives

Topping:
2 cup sour cream
1/4 cup sliced ripe olives
1/4 cup green onions
1/4 cup sliced cherry tomatoes
1 jalapeno pepper, sliced
Directions:
Directions:
Sprinkle the bottom of a 9 inch spring form pan with cornmeal. Beat cream cheese, taco seasoning, sour cream, salsa. Stir in eggs, cheese, and chilies. Fold in olives. Pour over cornmeal. Place on a baking sheet and bake at 350º for 30 minutes. Cool 10 minutes. Run knife around pan to loosen and then cool 1 hour. Refrigerate overnight and then remove sides of pan. Spread sour cream over top and all garnish with the remaining ingredients.
Personal Notes:
Personal Notes:
We had this at Keri and Kelly's at one of our annual New Years Eve gatherings. It was delicious but it also makes a lot so make it when you have a lot of guests, or be prepared for leftovers.

 

 

 

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