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Taco Cheesecake

Taco Cheesecake
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.
18-20 ServingsPrep: 25 min. Bake: 30 min.

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.
© Taste of Home 2013

2 of 2

Taco Cheesecake (continued)

Directions (continued)

  • (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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013