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Taco Cheescake Recipe

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This recipe for Taco Cheescake, by , is from Family Recipes throughout the Generations, 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!



2 t. cornmeal
3 8 oz. pkgs. cream cheese softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 eggs lightly beaten.
1 cup pepper jack cheese
1 4 oz. can green chilies, chopped and drained
1/2 cup chopped black olives

1 cup sour cream
1/2 cup sliced black olives
1 Jalapeno pepper sliced (optional)
1/2 cup green olives
1/4 cup sliced cherry tomatoes.

Assorted crackers

Sprinkle the bottom of a greased 9 inc. spring form pan with cornmeal.
Set aside
In a mixing bowl, beat cream cheese until smooth
Add taco seasoning, sour cream and salsa.
Stir in eggs, pepper jack cheese and chilies.
Fold in olives.
Pour over cornmeal

Place pan on a baking sheet.
Bake at 350 degrees for 30-35 minutes or until center is almost set.
Cool on a wire reack for 10 minutes.
Carefully run a knife around the edge of pan to loosen.
Cool for 1 hour--top of cheesecake may crack.
Refrigerat overnight.
Remove side of pan.

Frost with sour cream.
Then arrange olives, tomatoes, and jalapeno slices on top

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes




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