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Taco Cheesecake

TOTAL TIME: Prep: 25 min. Bake: 30 min. YIELD: 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.

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 chiles, 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 chiles. 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.

Nutrition Facts

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