Ingredients for Taco Cheesecake
- 1/4 cup cornmeal
- 16 ounces (2 packages) cream cheese
- 2 tablespoons taco seasoning
- 1/2 cup sour cream (for topping)
- 1/2 cup salsa
- 2 large eggs
- Monterey Jack Pepper Cheese
- Green Chilies
- Black Olives
- Green Onion
- Cherry Tomatoes
- Jalapeno Pepper
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How to Make Taco Cheesecake
- Grease a 9-inch springform pan and sprinkle the bottom with 1/4 cup of cornmeal.
- Set aside.
- In a mixing bowl, beat 16 ounces (2 packages) of cream cheese until smooth.
- Add 2 tablespoons of taco seasoning, 1/2 cup of sour cream, and 1/2 cup of salsa. Mix well.
- Beat in 2 large eggs, 1 cup of shredded pepper jack cheese, and 1/4 cup of chopped pickled jalapeños (or other chili, adjust to your spice preference).
- Gently fold in 1/2 cup of sliced black olives.
- Pour the batter over the cornmeal in the prepared pan.
- Place the pan on a baking sheet.
- Bake at 350°F (175°C) for 30-35 minutes, or until the center is almost set. A toothpick inserted near the center should come out with just a few moist crumbs attached.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around the edge of the pan to loosen the cheesecake.
- Cool completely for at least 1 hour.
- Refrigerate overnight for best results.
- Remove the sides of the pan.
- Spread 1/2 cup of sour cream over the top and sides of the cheesecake.
- Arrange toppings in a circular pattern: Start with sliced tomatoes on the outer edge, followed by sliced green onions, jalapeño slices, and finally, scatter black olives randomly within the circle.
- Serve with assorted crackers or tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
10g
Fat
54g
Carbs
1g
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