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Taco Cheesecake Recipe

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One taste of Judy Eckert's eye-catching appetizer proves cheesecake isn't just for dessert. "This savory variation is a crowd favorite at parties," she notes from Fulton, New York.

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Taco Cheesecake Recipe

Prep: 25 min. Bake: 30 min.

Yield: 18-20 Servings

25 30 55

Ingredients

3 teaspoons cornmeal
3 packages (8 ounces each) cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 eggs, lightly beaten
1 cup (4 ounces) shredded pepper Jack cheese
1 cup (4 ounces) chopped green chilies, drained
1/2 cup chopped ripe olives
TOPPING:
1 cup (8 ounces) sour cream
1/4 cup sliced ripe olives
1/4 cup sliced green onions
1/4 cup sliced cherry tomatoes
1 jalapeno pepper, sliced
Assorted crackers

Directions

Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside. In a bowl, beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa. Stir in the eggs, pepper Jack cheese and chilies. Fold in olives. Pour over cornmeal.
Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. (Top of cheesecake may crack.) Refrigerate overnight.
Remove sides of pan. Spread sour cream over top and sides of cheesecake. Arrange olives, onions, tomato slices and jalapeno slices on top. Serve with crackers. Yield: 18-20 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Taco Cheesecake in Taste of Home December/January 2004, p60

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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