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Taco Cheesecake Recipe

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This recipe for Taco Cheesecake, by , is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Keri Jelinek
Added: Saturday, August 16, 2008

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 350 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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