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Taco Cheesecake

Total Time

Prep: 25 min. Bake: 30 min.

Makes

18-20 servings

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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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 large eggs, lightly beaten
  • 1 cup shredded pepper Jack cheese
  • 1 cup chopped green chilies, drained
  • 1/2 cup chopped ripe olives
  • TOPPING:
  • 1 cup 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

  1. 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.
  2. 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.
  3. 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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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