Taco Cheesecake Recipe

This savory twist on classic cheesecake will blow your mind! Imagine creamy, spicy, and cheesy perfection, topped with vibrant taco-inspired toppings. This impressive appetizer is perfect for parties or a fun weeknight dinner. Get ready for rave reviews! Prep time includes overnight refrigeration.

Prep Time 720 mins
Cook Time 1475 mins
Calories 211.3 kcal
Protein 10g
Rating 4.5 (49 Reviews)
Taco Cheesecake 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Taco Cheesecake

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How to Make Taco Cheesecake

  1. Grease a 9-inch springform pan and sprinkle the bottom with 1/4 cup of cornmeal.
  2. Set aside.
  3. In a mixing bowl, beat 16 ounces (2 packages) of cream cheese until smooth.
  4. Add 2 tablespoons of taco seasoning, 1/2 cup of sour cream, and 1/2 cup of salsa. Mix well.
  5. 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).
  6. Gently fold in 1/2 cup of sliced black olives.
  7. Pour the batter over the cornmeal in the prepared pan.
  8. Place the pan on a baking sheet.
  9. 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.
  10. Cool on a wire rack for 10 minutes.
  11. Carefully run a knife around the edge of the pan to loosen the cheesecake.
  12. Cool completely for at least 1 hour.
  13. Refrigerate overnight for best results.
  14. Remove the sides of the pan.
  15. Spread 1/2 cup of sour cream over the top and sides of the cheesecake.
  16. 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.
  17. 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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