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Taco Cheesecake Recipe

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This recipe for Taco Cheesecake, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Jordan
Added: Friday, January 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup crushed tortilla chips
1 Tbs. butter
1 pound lean ground beef
1 envelope taco seasoning mix divided
2 Tbs. water
2 (8oz) pkgs cream cheese softened
2 large eggs
2 C (8oz) shredded sharp cheddar cheese
1 (8oz) container sour cream
2 Tbs. all-purpose flour
Toppings: shredded lettuce, chopped tomato, chopped green bell pepper

Directions:
Directions:
Stir together crushed tortilla chips and butter; press into bottom of a 9 inch springform pan.
Bake at 325 for 10 minutes. Cool on wire rack.
Cook beef, stirring until it crumbles until no longer pink; drain. Return beef to skillet with all of taco seasoning except 1 tsp and water. Cook until liquid evaporates.
Beat cream cheese until fluffy; add eggs and reserved 1 tsp taco seasoning mix. Add cheddar cheese, blend.
Spread cream cheese mixture evenly over crust and 1 inch up sides of the pan. Spoon in beef mixture. Spread cream cheese mixture from around sides of pan forming a 1 inch border on the beef mixture.
Combine sour cream and flour, spread over cheesecake.
Bake at 325 for 25 minutes. Run a knife around the edges; release sides,. Serve warm with toppings.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This seems like a lot of trouble, but it is worth it!

 

 

 

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