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taco cheesecake

(1 rating)
songchef avatar
Recipe by
Deb Crane
@songchef
Eagle, WI

This is an excellent appetizer to bring to a gathering. It does need to chill over night, and requires a spring form pan, so keep that in mind. Then you can decorate it any way you choose. It is an awesome tasting taco spread that can be served with crackers,tortilla chips or anything else a taco spread would go good on. I got this recipe years ago from taste of home, Judy Eckert. I have made it for many gatherings and it is well received by all who have tried it. My Step Daughter did the decorating of this one. She really got into it. :) Very tasty and impressive and gone in no time!

(1 rating)
yield 18 -20
method Bake

Ingredients For taco cheesecake

  • FOR THE CHEESECAKE:
  • 2 Tbsp
    yellow cornmeal
  • 3 pkg
    8 ounce each, cream cheese, softened
  • 1
    envelope taco seasoning
  • 1/2 c
    sour cream
  • 1/2 c
    salsa
  • 2
    eggs,lightly beaten
  • 2 c
    shredded cheddar cheese (or pepper jack cheese)
  • 4 oz
    green chilies, shredded (can of shredded) optional ( i dont use this)
  • 1/2 c
    chopped ripe black olives
  • FOR THE TOPPING
  • 1 c
    sour cream (8 ounces)
  • 1/4 c
    sliced black olives
  • 1/4 c
    sliced green onions
  • 1/4 c
    sliced cherry tomatoes
  • 1
    jalapeno pepper,sliced (optional i do not use)
  • any other way you like to decorate the top. sky is the limit!

How To Make taco cheesecake

  • 1
    The day before serving: Preheat oven to 350 degrees. Grease a 9 inch spring form pan. Sprinkle with cornmeal to cover the bottom. Set aside.
  • 2
    In mixing bowl, beat cream cheese until smooth. Add the taco seasoning,sour cream and salsa. Blend well. Add the eggs,cheese and chilies(if using) Fold in the olives. Pour over cornmeal bottomed pan.
  • 3
    Bake @ 350 degrees for 30-35 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool in the pan for another hour. (if top of cheese cake cracks, that is ok.
  • 4
    After the hour of cooling, refrigerate it in the pan, over night or at least 8 hours.
  • 5
    Remove sides of spring form pan. Spread sour cream all over like frosting a cake.
  • 6
    Decorate with olives,onions,tomatoes,jalapeno (if using) or any other ingredient you see fit for a beautiful presentation. This time we used Kale chips for the edges, and I really like how that looked.
  • 7
    Serve with crackers,tortilla chips, or any other ingredient that a taco spread would go good with. Serves at least 18 to 20 people.
  • 8
    NOTE: This travels well! And you make it ahead of time so no last minute fuss. Also, for decorating, I de-seed my tomatoes. This way they do not get runny and ruin the beautiful presentation and decoration.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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