"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Taco Cheesecake Recipe

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

Contributor:  
Contributor:  
Karen Reed
Added: Friday, March 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. crushed tortilla chips
1 T. butter
1 lb. ground round
1 (1 1/4 oz.) envelope taco seasoning mix, divided
2 T. water
2 pkgs. (8 oz. each) cream cheese, softened
2 large eggs
2 c. sharp Cheddar cheese, shredded
1 (8 oz.) container sour cream
2 T. flour
Toppings: shredded lettuce
chopped tomatoes
chopped green bell peppers

Directions:
Directions:
Stir together tortilla chips and butter. Press into bottom of 9" springform pan. Bake at 325 for 10 minutes. Cook beef in large skillet until crumbled and done; drain and pat between 2 paper towels and return to skillet. Reserve 1 tsp. taco seasoning and stir the rest into beef with 2 T. water. Cook and stir for 5 minutes. Beat cream cheese with electric mixer until fluffy. Add eggs and the reserved 1 tsp. taco seasoning; beat until blended. Mix in Cheddar cheese. Spread cream cheese mixture evenly over crust and 1" up on sides. Spoon in beef mixture. Spread cream cheese mixture from sides of pan over beef mixture forming a 1" border. Combine sour cream and flour; spread over cheesecake. Bake at 325 for 25 minutes. Cool in pan on wire rack for 10 minutes. Run a knife around edges and release sides. Serve warm with toppings.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Store in refrigerator. This may be made a day ahead and reheated. Add toppings before serving.

 

 

 

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