Mexican Taco Cheesecake Recipe

Taco Cheesecake 


3 (8 ounce) packages cream cheese , softened

3 teaspoons cornmeal

1/2 cup sour cream

1/2 cup salsa

1 envelope taco seasoning

1 cup shredded monterey jack pepper cheese (4-oz.)

1 (4 ounce) can chopped green chilies , drained

1/2 cup chopped ripe black olives

2 eggs , lightly beaten


1/4 cup sliced green onion

1/4 cup sliced cherry tomatoes

1 jalapeno pepper , sliced

1 cup sour cream

1/4 cup sliced black olives


Sprinkle bottom of greased 9-inch springform pan with cornmeal; set aside. In mixing 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. Place pan on a baking sheet. Bake at 350 degrees for 30-35 minutes or until center is almost set. Cool on a wire rack for about 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. NOTE: top of cheesecake may crack. Refrigerate overnight. Remove sides of pan. Spread sour cream over top and sides of cheesecake. Arrange olives, onions, tomatoes and jalapeno slices on top in a circular motion. I do tomatoes on the outer edge, then green onion, jalapeno, then scatter black olives randomly, within the circle. Serve with assorted crackers.

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